This Winter Warm Protein Aubergine Salad is the perfect comforting yet healthy dish for cooler days – warm, nourishing and packed with protein. Grilled aubergine slices are layered over creamy Greek yoghurt, drizzled with a zesty homemade tahini sauce, and finished with crunchy fennel, juicy pomegranate, fresh mint, pistachios and pine nuts. Rich in flavor and texture, this high-protein Mediterranean-inspired salad is ideal for a wholesome lunch, light dinner, or impressive sharing platter. Simple to prepare yet beautifully elegant, it’s a balanced winter recipe that delivers warmth, creaminess, crunch and freshness in every bite.
Slice your aubergine into round at least 1/2 cm width slices.
Lightly coat your griddle pan with olive oil using a culinary brush.
Place your slices on when well heated and grill on both sides spraying with olive oil and sprinkling with salt, pepper & paprika.
Once cooked through, the aubergine will change colour and griddle marks will brown - set the slices aside and compose your plate.
Layer the base of a plate with the Greek yoghurt.
Place the aubergine slices over the top slightly overlapping but spread apart almost like petals in a round flower shape.
Drizzle the tahini sauce over the top - I use a whisk to help me with this.
Season with paprika.
Garnish and serve warm.
