Jamie Oliver Aubergine Salad

There’s something almost meditative about cooking aubergines. You’ve got to salt them, wait, dab them dry like you’re patting a sleepy baby’s face, then grill them just enough so they collapse a bit—but not too much. They go from firm to silky in minutes. Blink and they’re mush. But get it right? Ohhh. Heaven.

I first made this aubergine salad during one of those awkward fridge-clearing missions, where all you’ve got is herbs clinging to life in a glass of water, and two aubergines looking lonely. Somehow, with some good olive oil, a garlicky vinegar dressing, and a bit of grill char? It became one of those recipes that feels more impressive than the effort required.

It’s light, but rich. Rustic, but kinda elegant. Like it’d belong at both a picnic and a posh dinner table. Bonus points: it’s even better cold the next day. Actually, I’d argue it’s meant to be eaten the day after.

Why You’ll Love It

• Grilled aubergines turn buttery-soft with just the right char.
• Herby and fresh, but the garlic gives it a kick.
• It’s naturally vegan and still feels indulgent.
• Tastes better as it sits—hello, make-ahead winner.
• Easy to tweak based on what’s in your fridge (parsley, basil, chives… all fair game).
• It’s impressive enough for guests but lazy enough for lunch-for-one.

Ingredients

• 2 large aubergines
• Salt
• 2–3 tbsp chopped fresh herbs (parsley, basil, chives — whatever’s knocking about)

For the dressing:

• 1½ tbsp red or white wine vinegar
• 1–2 garlic cloves, crushed
• 7 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper

How to Make It

Start with a salt soak:

Slice your aubergines into 1cm thick discs (about half an inch, no ruler needed). Lay them out, sprinkle with salt, and leave them alone for about 30–60 minutes. They’ll start sweating — that’s a good thing.

Dab ‘em dry:

After their salty spa session, blot the aubergine slices with kitchen paper. No need to rinse. You’re just wiping off the moisture and bitterness.

Mix your punchy dressing:

In a small bowl, mix the vinegar, garlic, a good pinch of salt, and lots of black pepper. Then slowly whisk in the olive oil, one tablespoon at a time. It should go silky and smell like an Italian deli. In a good way.

First flavour bath:

Toss your dried aubergine slices with half the dressing. Yep — before grilling. It’s like marinating, but quick.

Grill like you mean it:

Get a grill pan hot (or use the broiler/grill if you’re in the UK). Cook the aubergine slices until they’ve got nice dark marks and are soft in the middle — 3–5 mins per side depending on your heat. Don’t walk away, they’ll turn on you.

Let them rest (and drink up):

Toss the grilled slices with the rest of the dressing — just enough to coat, don’t drown them. Then let them cool. Room temp is lovely. Fridge-cold tomorrow is even better.

Add the herbs and serve:

Right before serving, scatter over your chopped herbs. Use loads. This is where the brightness comes in. Serve on a big plate, family-style, maybe with crusty bread.

Common Mistakes and How to Dodge Them

Why are my aubergines chewy?
They probably weren’t cooked long enough. Aubergines need time to soften. If they still feel rubbery, chuck them back under the grill.

Do I really have to salt them first?
Yes. It draws out moisture and bitterness. It’s worth the wait.

My salad’s swimming in oil!
Careful with the second toss — you don’t need all the dressing. Just enough to moisten.

I burned the garlic in the dressing. What now?
Ah, garlic doesn’t go in hot oil here. It stays raw, just mingling in the vinegar. If you want it milder, roast it first or use less.

Storage and Reheating

Fridge: Keeps up to 3 days. Just store in a lidded container and let it come to room temp before serving for best flavour.
Freezer: Not recommended. Aubergines go weird and spongy when frozen.
Reheating: No need. It’s meant to be eaten cold or room temp. Though you could warm it slightly in a pan if you really want to.

Frequently Asked Questions

Can I roast instead of grill?
Totally. Oven at 200°C (about 400°F), 20–25 mins. Flip halfway. Not as smoky, but still fab.

What herbs should I use?
Parsley is essential. Basil adds sweetness. Chives are mild and oniony. Use what you’ve got — even dill if you’re feeling wild.

Can I add extras?
Yes! Crumbled feta, sun-dried tomatoes, or toasted pine nuts all go beautifully. Just don’t overcrowd it — let the aubergine shine.

Is it good for meal prep?
It’s ideal. Tastes better the next day. Just don’t add the fresh herbs until serving.

Nutrition Facts (Per Serving):

• Calories: ~220
• Fat: 18g
• Carbs: 12g
• Protein: 2g
• Sodium: Varies (depends on salting)
• Sugar: ~4g