Roasted Brinjal Salad


Whether you call it eggplant, brinjal, or aubergine this salad is guaranteed to take center stage at your next dinner table. Serve it with some brown rice or quinoa as a complete meal. The flavor combination also works exceptionally well with meat dishes. Quite simple to put together and a feast for the taste buds as well as the eyes.

Kitchen Notes

  • Look for brinjals with tight, unblemished skin. Pick it up and give it a gentle squeeze. It should feel heavy for its size and be free of soft spots.
  • Salad best served at room temperature.

You’ll need:


  • 500 g brinjals cut into slices
  • 80ml olive oil
  • 3 garlic cloves, crushed
  • 3 sprigs thyme, chopped
  • Salt and Pepper
  • Bunch of spinach leaves
  • 1 handful flat leaf parsley
  • 60ml dried cranberries
  • 1 Tbs pumpkin seed


  • 60ml tahini
  • 30ml olive oil
  • 50ml water
  • 5 – 10ml honey or maple syrup
  • 10ml miso (optional but highly recommended)
  • 10ml fresh ginger, minced
  • juice of 1 lemon
  • salt and pepper

Let’s get started:


  1. Preheat the oven to 200°C
  2. Line a baking tray with parchment paper.
  3. Use a brush and generously spread some olive oil on the paper.
  4. Combine the olive oil, garlic, and thyme in a small bowl.
  5. Place the brinjal slices on the tray and brush them with garlic and thyme oil.
  6. Season with salt and pepper.
  7. Roast the brinjals in the oven for 15 – 20 minutes until soft and golden brown.
  8. Remove from the oven and leave to cool.


  1. Blend all the ingredients until smooth.
  2. Add some extra water if the dressing is too thick.


  1. Arrange the spinach leaves on a platter add the roasted brinjals.
  2. Drizzle with the tahini dressing then garnish with cranberries, pumpkin seeds, and freshly chopped parsley.

Tried this recipe? Please share your experience, variations or results in the comments below!

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