Simon Rimmer's aubergine salad recipe

Name: Simon Rimmer's aubergine salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Aubergines, cut into wedges, then griddled; 0.5 Bulb fennel; 1 Orange, segmented and another zested and juiced; 50 ml (1.8fl oz) Sherry vinegar; 175 ml (6.2fl oz) Olive oil; 1 tbsp Chopped tarragon; 1 tbsp Hot pepper sauce; 1 Bunch small watercress; 2 Naan breads cut into 6 x 100mm circles; 1 tsp Vegetable oil to griddle

Servings: persons

1
Shave the fennel on a mandolin, then mix in a bowl with orange segments, juice and zest, vinegar, hot pepper sauce, olive oil and season well.
2
Add the tarragon and stir well.
3
Rub the aubergine wedges all over with 2-3 tablespoons of the vegetable oil.
4
Heat a griddle pan over a medium heat.
5
When the pan is hot, add the aubergine wedges and grill for 1-1 1/2 minutes on each side, or until golden-brown griddle marks appear on both sides and the aubergine is tender.
6
Set aside on a warm plate.
7
Brush naan with oil and griddle on each side.
8
To serve - toss the watercress and aubergines in dressing, then spoon on top of the bread.

413

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Aubergines, cut into wedges, then griddled, 0.5 Bulb fennel, 1 Orange, segmented and another zested and juiced, 50 ml (1.8fl oz) Sherry vinegar, and more.

Yes, Simon Rimmer's aubergine salad recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!