Roasted Aubergine & Tomato Salad


This weekend was a true test for my will power & determination! I mean I was a good girl up until Saturday night… followed the breakfast & lunch requirements. And then dinner was at the Khan residence. You see it is almost a crime to be on a diet or a fast when you are eating at the Khans’! My dear husband who usually fasts Mondays, conveniently forgets what day of the week it is if we’re over on a Monday! But still I was very proud of myself. I ate my salad & chick peas, & then just one teeny, tiny helping  (okay… not that tiny!) of their famous Khichda / Haleem (a wheat, barley, lentil & meat dish)… delish!! It’s a weakness… I can’t resist it, ever! And it’s something that I am going to attempt to make one of these days.

Anyway to make up for the little cheat over the weekend, I decided to start the week on a healthy note with this Roasted Aubergine & Tomato Salad. It is my spin on a dish Ma makes which is winner every time she serves it up!


  • 3-4 Baby Aubergines / 1 long Aubergine (sliced into very thin rounds & dunked in cold salt water)
  • 2-3 Tomatoes (quartered)
  • 1/2 Onion (sliced finely)
  • 4-6 cloves Garlic (each clove sliced length-wise into 2)
  • a handful Coriander Leaves (finely chopped)
  • 1 teaspoon Ginger Garlic
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Sugar
  • 2 teaspoons Olive Oil
  • Chilli Flakes
  • Salt
  • Pepper



  • 1/2 cup Low Fat Yogurt (beaten well)
  • 1 tablespoon Mustard
  • 1 tablespoon Low Fat Cheese Spread
  • a handful Mint Leaves (finely chopped)
  • a small piece Celery (finely chopped)
  • A drop or 2 Honey


  1. Place thinly sliced aubergines in a bowl & toss in 1/2 teaspoon olive oil & the ginger garlic paste. Mix well & keep aside.
  2. Grease a baking tray with 1/2 teaspoon olive oil & arrange the quartered tomatoes on half the tray.
  3. Place 1/2 clove garlic on each tomato.
  4. Arrange the aubergine & onion slices in the remaining space on the tray.
  5. Make sure the vegetables are all laid out in one layer.
  6. Sprinkle the chilli flakes, salt, pepper, cumin powder & sugar over the vegetables.
  7. Top it with the coriander leaves & drizzle the remaining olive oil over it.
  8. Bake in the oven at 200C for an hour.
  9. Meanwhile, whisk together all the ingredients for the dressing & keep aside in the ‘fridge.

Putting It Together

  1. Arrange the roasted tomatoes in a single layer on a serving plate.
  2. Make a layer of aubergines over it.
  3. Top with the onions, bits of garlic & coriander scraped out from the baking tray.
  4. Pour the dressing over the roasted veggies.

You could serve the salad at room temperature or cold

This recipe serves 1 person on a diet who is making up for the indulgence over the weekend!

When Ma makes her Aubergine Platter, she makes a gravy with finely chopped tomatoes & onions, seasoned with cumin powder, turmeric powder, salt & chilli powder. She then deep fries the aubergine slices & layers them over the gravy & covers the dish with beaten yogurt, garnished with green coriander, cumin & chilli powder. It makes for a fresh & delicious side dish.

I tried to make it healthier by roasting the aubergines & tomatoes. The coriander leaves, onions, garlic & aubergines crisped beautifully in the oven, in contrast with the soft, sweet, juicy chunks of tomatoes. The mint & honey yogurt balanced out the spicy veggies.

*Jazz up the Leftovers

This recipe will make more dressing than you will need, but that’s fine. Refrigerate it for later & you can use it as a:

  • Marinade for poultry or meat
  • Healthy Spread for a sandwich
  • Topping for Grilled Mushrooms or Roast Potatoes
  • Dip with Cucumbers & Carrots (if you feel healthy) or Chips, Crackers (if you’re not!)
  • Mix-in with Rice for a quick, light summer meal

3 responses »

  1. Pingback: Zucchini & Cottage Cheese Bake | The Odd Hour Kitchen

  2. Pingback: Thai Style White Radish, Cucumber & Carrot Salad | The Odd Hour Kitchen

  3. Pingback: (Almost) Whole Wheat Focaccia with Goan Sausages | The Odd Hour Kitchen

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