This is a healthy salad that is great as a mezze side dish. Smoky, lemony and full of flavour.

This would be perfect with a nice grilled piece of fish such as Sea bass or Sea trout.

Or if you are vegetarian, a mezze platter of falafel, hummus, grilled flatbread and crudites would be fantastic also with this smoked aubergine salad.

To get the smoky flavour, you pierce the aubergines all around with a fork and cook them over a low flame or on a hot grill pan. You burn the skins and keep turning as you cook the aubergines. This gives the flesh a really smoky flavour.

Once the aubergines are cooled, you scrape out the flesh and sit in a sieve to drain excess liquid. Then mix with your finely diced onion, garlic, chopped tomatoes and parsley. Mix all together with the lemon juice, olive oil and salt and pepper.

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Smoked Aubergine Salad

  • Author: Paul Deehan
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes



2 x large aubergines

1 x lemon juice

1 x clove of garlic

½ of red onion

8 x baby cherry tomatoes

Flat-leaf parsley

2 tbsp extra virgin olive oil

Chicory (optional)


  1. Piece your aubergine all around with a fork and grill on a pan or griddle all around for 20 to 25 minutes. Keep turning as you are cooking the aubergines every 2 minutes. Don’t worry if the aubergine skin burns, this will be discarded. 
  2. Once your aubergines are soft and skins fully burnt, take off to cool.
  3. Half your aubergines and scrape out the flesh, be careful not to scrape any skin into the flesh.
  4. Let the flesh sit in a sieve to drain excess juices. Discard the skins.
  5. In a bowl, fine dice the red onion.
  6. Microplane the garlic or finely crush to a paste, add to the bowl.
  7. Chop up roughly the drained aubergine flesh and add to the bowl.
  8. Quarter the cherry tomatoes.
  9. Roughly chop the parsley and add to the bowl.
  10. Mix all together in a bowl with the olive oil, lemon juice, Maldon salt and pepper.
  11. Serve on a plate with extra lemon and chicory to decorate. 


You can smoke the aubergine on a naked low flame also. Keep turning as you are cooking.