Griddled aubergine and courgette salad
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Serves:     people
Notes from Anna
  • Simplicity is the key to this dish that allows the flavours of the ingredients to shine through. It’s great with grilled meats
  • You can prepare the vegetables in advance and serve at room temperature, or just toss them on the barbecue for added smokiness.
  • Any leftovers make a delicious wrap with hummus and a few rocket leaves. Or crumble some feta cheese over the aubergine for a more filling salad.


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  1. Peel and bash the garlic. Wash the oregano and tear the leaves from the stalk. Rub the leaves of one sprig between your fingers to release the aromatic oil and mix these leaves with the garlic and olive oil. Season with a little salt and a grinding of black pepper.
  2. Wash and top and tail the aubergines and courgettes. Cut lengthways into 5mm slices and brush each slice with the aromatic oil.
  3. Heat a griddle pan and griddle the vegetables for a couple of minutes on each side. Place the griddled slices on kitchen paper to absorb the excess oil. You need to do this job in batches.
  4. Arrange the griddled aubergine and courgette slices on a plate. Scatter with the remaining oregano leaves and serve.

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