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Slow Roast Aubergine with a Warm Moroccan Salad

Slow cooked aubergine is one of my favourite dishes, and partnered with this sweet, spiced and nutty salad, it is heaven on a plate. Aubergines are grown in the UK, and are in season through the summer months. When buying, opt for the heavier feeling fruits, as this is a sign that they are less likely to have dried out.

Serves 2


2 aubergines

2 garlic cloves

Aubergine glaze;

1 tbsp olive oil

1 tbsp honey

1 tbsp miso paste

Juice 1/2 lemon

1 tbsp water

1/2 tsp ground coriander

1 tbsp finely chopped fresh thyme

Warm Moroccan Salad;

200g carrots

1 tbsp olive oil

1/8 tsp all spice

1/2 tsp cumin seeds

1/4 tsp ground coriander

1/2 red onion, finely diced

Very large handful fresh coriander, chopped

20g dates, chopped, soaking in 2 tbsp boiling water

2 tsp harissa paste (taste first as the heat will vary between brands)

Juice of 1 lemon

40g cashews, lightly toasted

250g cooked mixed grains - still hot or reheated (eg rice, quinoa, freekeh, spelt, barley, wheatberries)

1 tin chickpeas, drained and warmed in the microwave


  1. Preheat your oven to 190 degrees Celcius.

  2. Cut the aubergines in half length-ways, and score diagonally both ways with a sharp knife. Place in a roasting tray, skin side down. Mix together the ingredients for the glaze, and pour over the aubergines evenly. Finely slice the garlic, and insert into the aubergine scores, 1 clove per whole aubergine. Cover in foil, and place in the oven for 20 minutes.

  3. Meanwhile, wash and cut the carrots into thin and wide strips. Place in a roasting tray and toss in the oil, all spice, cumin seeds and ground coriander. After the aubergine has had 20 minutes, turn up the oven to 210 degrees Celcius, and add the carrots to the oven for 30 minutes.

  4. 10 minutes before the end of the 30 minutes (the aubergine will now have been in for 40 minutes) take the foil off the aubergine, and return to the oven.

  5. When the roast veg is nearly ready, add all of the remaining ingredients to a bowl, and toss well. Season to taste with salt, pepper, and more harissa paste if needed. Add in the carrots, and toss again.

  6. Serve the salad warm with the aubergine straight from the oven.


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