Charred aubergine salad with sugar-spice onions

Charred aubergine salad with sugar-spice onions

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(2 ratings)

Prep: 30 mins Cook: 1 hr

Easy

Serves 4 as a main course, 8 as a side
This exotic spiced salad combines griddled aubergines and lentils, studded with crunchy cashews and juicy pomegranate seeds

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (4)

  • kcal576
  • fat34g
  • saturates17g
  • carbs45g
  • sugars30g
  • fibre11g
  • protein15g
  • salt0.3g
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Ingredients

  • 1 large aubergine, thinly sliced into rounds
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1-2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 50g desiccated coconut
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 x 400g cans brown lentils, rinsed and drained
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small pack coriander, stalks finely chopped, leaves roughly chopped
  • 150g pack pomegranate seeds
  • 85g cashew nuts, bashed a few times

For the sugar-spice onions

  • 3 onions, roughly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tsp each ground cumin
  • 2 tsp ground coriander
  • 2 tbsp light brown soft sugar

For the dressing

  • 160ml can coconut cream
  • juice 3 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp onion seeds or nigella seeds
  • 2 tbsp mango chutney

Method

  1. Start with the sugar-spice onions. Put the onions, oil, 1/2 tsp salt and the spices in a frying pan and cook gently for 15 mins until really soft. Stir in the sugar and cook for a futher 2-3 mins until the onions are sticky and dark golden.

  2. Meanwhile, heat a griddle pan over a medium heat and brush the aubergine slices on both sides with the oil. Griddle in batches, turning, until charred and soft.

  3. Once the onions are cooked, tip them onto a plate and leave to cool. Clean the pan, tip in the coconut and turmeric, and toast gently until golden and just browning at the edges. Tip onto a plate and leave to cool. Whisk together all the dressing ingredients with some seasoning.

  4. To serve, tip the lentils, spring onions, coriander, pomegranate seeds and cashew nuts onto a big serving platter or bowl. Add most of the coconut, plus the aubergine slices and sugar-spice onions. Drizzle over most of the dressing and use your hands to toss everything together well. Scatter the remaining coconut over to serve, with the extra dressing on the side for drizzling over.

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Comments, questions and tips

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catie74
3rd Dec, 2017
5.05
This is a delightful salad. Great for lunch boxes for work and school. We like it as a side with lamb chops
Teen24
30th May, 2016
Whilst this recipe was time consuming the end result was worth it. The ingredients were extremely compatible and everyone agreed that this needs to be a regular meal in our house.
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