Aubergine Salad

Preparation info

    • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

Another dish that benefits from being prepared the day before as it needs to be chilled and, anyway, the flavours mature nicely this way. Serve spread on cubes of country bread as part of a mezze.


  • 6 aubergines
  • 2-3 tbsp tahini (sesame paste)
  • lemon juice to taste (at least 2


Dry-roast the aubergines in a very hot oven until the skins are blackened and charred. Leave to cool. Cut them in half, scrape out the pulp and drain through a fine sieve to extract any remaining moisture. Put the strained aubergine pulp and the tahini into a food processor and whizz to a coarse purée. Tip into a bowl and whisk in some lemon juice and olive oil (it should not be too runny). The