Smoky, charred aubergines meet cool, creamy harissa-whipped feta in this vibrant summer barbecue side. It’s layered with giant chickpeas, sharp-sweet pomegranate molasses dressing and crunchy pitta chips. This grilled aubergine salad recipe is made for warm-weather hosting, barbecues or an easy alfresco main that packs a proper flavour punch.
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.
45MIN
Total time
Ingredients
Servings
4
2
M&S Remarksable Value aubergine, halved, scored
2 tbsp
pomegranate molasses
1 tbsp
white wine vinegar
2 tsp
M&S Collection Canadian maple syrup
2 tbsp
M&S extra virgin olive oil
plus extra to drizzle
1 jar
(430 g)
(430 g)
M&S Collection giant chickpeas, drained
70 g
M&S lightly salted pitta chips
15 g
M&S fresh mint, leaves picked
100 g
M&S pomegranate rubies
200 g
M&S barrel-aged Greek feta
50 g
M&S Collection 10% fat Greek yogurt
to taste
M&S rose harissa paste
Nutrition per serving
Calories
512kcal
Fat
24.2 g
Saturates
8.4 g
Sugars
14.8 g
Salt
991.7 mg
