Chargrilled aubergine and feta salad

This is another delicious winter salad that combines lovely chargrilled aubergine slices with salty feta in a sweet and tangy dressing incorporating pomegranite molasses. This dish is so simple to knock up and showcases the aubergine perfectly. Also, you can use a low fat feta cheese to bring this dish in at under 250 kcals for those of you still on the 5:2 diet. I would also suggest thinking about barbecuing the aubergine in summer for a fabulous side salad to whatever is your chosen main event.


What you will need
1 aubergine
100g feta cheese
Cherry tomatoes
Lettuce leaves
1/2 lemon
1 tea spoon pomegranite molasses
1 tea spooon chilli flakes
Creme fraiche
Fresh coriander


Begin by preparing the griddle pan. Grease it with some oil ready to receive the aubergine.


Next, slice the aubergine about 1/2 cm thick and place in a bowl. Sprinkle over a good amount of salt to start softening the aubergines. After 20-30 minutes, place the griddle pan on to heat and top with the aubergine slices. Cook for about 5 minutes on each side, until charred and softened - there is nothing worse than rubbery under-cooked aubergine.

Prepare the oil free salad dressing by mixing together the lemon juice, pomegranite mollases and chilli flakes and set aside.


Serve the aubergine either warm or cold on a bed of lettuce, with the sliced tomato halves and crumbled over feta cheese. Top with the dressing and garnish with a dollop of creme fraiche and fresh coriander.

Of course if you want to prepare a large bowl of this and leave the flavours to mingle for awhile before serving, even better. Gipsy Spread had his with some bramley apple pork sausages from M&S.