Robertsons_Grilled_aubergine_salad_chickpea_feta-mint

Grilled Brinjal Salad with Chickpeas, Feta & Mint

6 People
30 min.
easy

Cooked slowly, brinjals become silky, sweet and irresistibly delicious. Try combining them with chickpeas, feta, mint and Robertsons Braai & Grill All-In-One to bring out their beautifully rounded flavours. Enjoy this salad with grilled lamb chops.

Ingredients

For the grilled brinjals:

2 large brinjals
45 ml (3 Tbsp) olive oil
15 ml (1 Tbsp) Robertsons Braai & Grill All-In-One
10 ml (2 tsp) Robertsons thyme
10 ml (2 tsp) Robertsons paprika

For the chickpea and feta topping:

1 x 400 g tin chickpeas, drained
10 ml (2 tsp) olive oil
5 ml (1 tsp) balsamic vinegar
5 ml (1 tsp) Robertsons paprika
200 g feta cheese
a small handful of fresh mint leaves
75 ml (5 Tbsp) pomegranate seeds (optional)

Cooking Method

Heat your grill to medium high. If you like, you can use a griddle pan on the stove for this.
Trim the tops and bottoms of the brinjals and slice them crossways into 1cm-thick rounds. Place in a bowl.
In a separate small bowl, whisk together the olive oil, Robertsons Braai & Grill All-In-One, Robertsons Thyme and Robertsons Paprika. Pour the mixture over the brinjal slices and toss well to coat.
Place the brinjal slices on the grill (or in your griddle pan). Allow them to cook and colour nicely, turning them halfway through the cooking time. If you’re cooking them in a pan, you’ll need to do so in batches to avoid overcrowding the pan.
In a bowl, mix together the chickpeas, olive oil, balsamic vinegar and Robertsons Paprika. Set aside to marinate until you’re ready to serve.
Arrange the grilled brinjal slices on a platter. Spoon over the marinated chickpeas, then crumble the feta cheese on top. Garnish with fresh mint leaves and (optional) pomegranate seeds.
Serve warm or cold.