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Aubergine Salad

Recipes | March 6, 2017 | By

Aubergine Salad


  • 2 Medium aubergines
  • 3 tbsp Olive oil
  • 400 g Cherry tomatoes
  • Pinch of ground cumin
  • 1/3 cup Mint (coarsely chopped)
  • 1/3 cup Flat-leaf parsley leaves (coarsely chopped)

For the dressing

  • 1 tbsp Olive oil
  • Juice of half a lemon
  • 1 Garlic clove (crushed)

Coffee and chilli marinade for Chunky Strips

  • 1 tsp Chilli flakes
  • 2 tbsp Instant coffee powder
  • 1 Red chilli (deseeded and chopped)
  • 2 tbsp Cooking oil
  • a little boiling water


  • Prepare YOUR BRAAI.
  • Preheat the oven to 180°C.
  • Cut the aubergines into pieces and arrange in a single layer in a baking dish.
  • Pour in water until it reaches two-thirds of the way up the sides of the pieces, bake at 180°C for 45 minutes.
  • Remove from oven and sauté the aubergine in olive oil in a non-stick frying pan until golden brown.
  • Remove the aubergine from the pan, add the tomatoes to the pan with a little olive oil and the cumin. Sauté the tomatoes until just soft and the skin begins to blister.
  • Mix the tomatoes with the aubergines and add mint and parsley leaves.
  • To marinade the strips, mix the coffee powder, fresh chilli, chilli flakes and cooking oil together. Add a little boiling water and mix until coffee is dissolved.
  • Marinade the Fry’s Strips in the mixture for 10 minutes. Thread the strips onto wooden skewers and braai for 5 min or until cooked through.
  • Combine dressing ingredients; toss through salad and serve.


Recipe and Photo Credit: FRY'S Family Food