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Grilled Aubergine with Tomato, Rocket and Goats Cheese

Grilled Aubergine with Tomato, Rocket and Goats Cheese


Individual servings of charry aubergine and fragrant, earthy salad. An easy and unique way to serve a tasty take on salad.

  • Serves: 6-8 |
    6-8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 8 mins
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½ Tbsp (7,5 ml) sea salt
½ Tbsp (7,5 ml) freshly ground pepper
1 tsp (5 ml) cumin powder
½ tsp (2,5 ml) garlic powder


olive oil for drizzling
3 large aubergines, sliced into 5 mm rounds

Salad Topping

a drizzle of olive oil
a handful of wild rocket, torn
a handful of baby tomatoes, sliced
a handful of crumbled goat cheese
a handful of sunflower seeds, toasted
sea salt and freshly ground pepper


Mix the rub ingredients together in a bowl.


Drizzle the aubergines with olive oil and sprinkle generously with rub.

In a drying frying pan over high heat toast the sunflower seeds, flipping until golden brown. Set aside.

Set a griddle pan or cast iron pan over high heat for 5 minutes to preheat. Grill the aubergines for around 4 minutes a side then set aside to cool.

To Assemble Salad Topping

Lay a bed of rocket onto each aubergine then top with tomatoes and goat cheese. Sprinkle with sunflower seeds, season with salt and pepper then drizzle with a little olive oil.

Tip: you can add basil leaves, pine nuts or feta cheese for different variations.