Grilled Aubergine & Goat’s Cheese Salad

Although the recipe doesn't call for it, it's perfectly possible to use dried chickpeas in this salad. Simply soak them in cold water for at least 12 hours ahead of time, then simmer in fresh water for 1-2 hours until tender.
Serves 2
Total Time
40 Minutes
2 aubergines (about 300g each)
1 tbsp of extra virgin olive oil (or use the oil from the tomatoes)
125g pack of Bettine
Goat’s cheese slices, cut into small pieces
Zest and juice of 1 lemon
1 tsp of dried oregano
190g pack of sun drenched tomatoes, drained (1 tbsp of oil reserved, if using)
1 garlic clove, crushed
400g can of chickpeas, drained and rinsed
25g pack of mint, leaves torn
Step 1

Heat the grill to medium. Slice the aubergines on the diagonal into roughly 2cm-thick slices; score deeply on both sides. Brush with the oil, season, put on a non-stick baking tray and grill for 20 minutes, turning halfway, until softened. Scatter over the goat’s cheese, lemon zest and oregano, then grill again briefly until golden.

Step 2

Chop the tomatoes and mix with the lemon juice and garlic. Spread the chickpeas over a large serving plate and mash roughly with the back of a fork to break up slightly.

Step 3

Spoon most of the tomato dressing over the chickpeas, top with the aubergines and half the mint, then toss together. Scatter over the remaining mint and dressing before serving with flatbreads.

Recipe and image courtesy of Waitrose & Partners

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