combine all the salad ingredients except for the roasted aubergines. 9. Add the tahini lemon dressing and mix well. 10. Serve on a large plate and garnish with the roasted aubergine cubes.

New Burmese supper club Yee Cho even made roasted aubergine salad their signature dish. It was once known as the poor man’s meat (the vegan blogosphere is awash with ways to make smoked ...

Peel the eggplant and cut it into finger-sized pieces. Let it boil for five minutes. Drain and keep it in the ice to cool. 2. In a separate bowl add garlic, chillies, coriander, vinegar, soya sauce, ...

Place the aubergines on a naked flame and smoke, turning regularly so that the whole aubergine is charred and wilted. Put in a colander and leave to cool before peeling. Once peeled, place the ...

Transfer the salad to a serving bowl and garnish with the coriander, black and white sesame seeds, chilli and cashew nuts. Serve with the steak and miso aubergine.

This Mediterranean eggplant salad is the perfect side dish for summer. With the nice addition of heirloom tomatoes, ricotta, fresh herbs, and a touch of crunchiness from the toasted pine nuts.