This delicious, Vegan charred eggplant salad is a fresh, healthy salad made using simple ingredients and can be served inside homemade pitta/ tortilla bowls!
What can I say? – I told you I wasn’t done with aubergine recipes yet and I probably never will be. There’s something about a delicious simple homemade recipe that has me returning time and time again to this versatile ingredient. And this healthy charred salad in pitta bowls definitely hits the spot with a mixture of eggplant, pomegranate, homegrown green onion, tomatoes & parsley. Plus its a 100% Vegan recipe!
Note* If you choose gluten-free pitta/ tortilla then this recipe is also gluten-free. – Making it a wonderful option for dinner parties/ events where multiple dietary needs are to be catered to.
What I love most about this recipe is that it is basically a fun play on a delicious aubergine dip, made into a healthy salad by simply adding some extra, fresh veggies. This aubergine salad bowl is a delicious mix of creamy dip and fresh, healthy salad vegetables. Plus the crunch of the tortilla bowl makes for a textural delight of a dish.
These salad cups can also be easily customised
If I’m making them for a dinner party or event in mind then I’ll often create a buffet-style salad bar. That way everyone can add what they like to the tortilla bowls along with the charred aubergine.
This salad also makes use of my super simple homemade tahini recipe and homegrown green onions ( DIY coming to the blog soon).
In fact, I’ve made it a bit of a new years resolution to try to grow even more at home, when I’m able to. It’s a bit tricky as I live in an apartment but I’ve really enjoyed the various homegrown DIY’s I was able to do in 2019 – including the wheatgrass DIY.
There’s a large garden plot area just around the corner from my apartments but the waiting list to get a plot seems to be never-ending ( I suppose that’s a good sign in some ways – that even in London many people are taking the time to tend their own garden plots).
I’m holding out hope though so that one day I can make lots of my won produce. Keep your fingers crossed for me – maybe 2020 is the year I’ll get my plot.
Serving this eggplant salad in simple homemade tortilla bowls is not only an adorable way to present the salad, especially for individual portions at events. It also works perfectly to break pieces off and use with the eggplant dip. Yum!
How to make the Charred Aubergine Salad:
I’m really not overstating it when I tell you that this recipe really is a SUPER simple recipe. It’s only made up of around five steps in total, not including making the tortilla bowls ( which is only a couple extra steps anyway!).
First, you need to charr the eggplants
I have a gas-top so it’s as simple as charring them over a naked flame for about three-five minutes on each side. Do this until the entire skin is blackened.
This doesn’t cook the eggplant all the way through but does add a delicious smoky-ness to them. I prefer to cook them this way so it’s not completely smooth and custard-like.
Alternatively, if you don’t have a gas stove then you can use your oven grill for a similar effect. Prick the eggplants a few times and place in the oven, as close to the grill ( on the highest setting) as possible – to Americans, by grill I mean top broiler. Doing it this way will take longer, but will work just as well.
If you are wanting a more thorough cooking then bake them in the oven for around 40-60 minutes, at 180C. Baked eggplant will leave you with more of a silky smooth dip. However, as this is for a salad I like mine more chunky and with a bit more ‘bite’ to it.
Once the eggplants are cooked then leave them to cool slightly. Once cooled, peel them, scoop out the flesh and chop the eggplant roughly.
Add the olive oil, tahini, salt & pepper ( to taste), and lemon juice to the eggplant and mix thoroughly. You can use a fork so slightly mash the eggplant or leave it in rough chunks.
Next, prepare the remainder of the salad
Simply chop up the additional veg. I’ve suggested a few options, however, feel free to add some extra favourites of yours too – such as avocado, pomegranate seeds or corn etc. Alternatively, as I mentioned above, you can serve this salad as part of a buffet-style offering so people can pick and choose their favourite elements.
Simply have your tortilla bowls to serve it in or pitta to serve alongside it and voila.
If you’re making the salads for a smaller amount of people you could also place the various elements in small dishes in the centre of the table as a self-serve option alongside some warm pitta bread or the crunchy tortilla bowls.
How to make simple Tortilla Bowls;
Making tortilla bowls is not only ridiculously simple, it’s just such a fun way to elevate the presentation of a simple dish and great for events or a dinner party.
To make the tortilla bowls, simply place the mini tortillas inside heat-resistant bowls or within a tortilla shell pan and heat in the oven for 15 minutes at 190C, then leave them to cool. As they cool, they’ll harden and crisp up.
Spoon individual servings of the charred eggplant salad into the tortilla bowls just before serving, otherwise, the liquid of the salad will cause the tortillas to go soggy – which no-one wants.
Other Eggplant Recipes you may like:
Well, you already know that I’m absolutely ‘simple eggplant recipe’ obsessed. Here are a few you might be most interested in though. For another simple salad idea, you may like this Healthy Vegetarian Aubergine/ Eggplant salad, For a creamy vegan dip then check out my Vegan ‘Moutabal’ Dip. Or, for a simple accompinament to many dishes, you may like these delicious Miso Glazed Eggplant.
If you give this recipe a try then I’d love to know your thoughts, in the comments below! Also, I love seeing your recreations so feel free to tag me @AlphaFoodie.
The Charred Eggplant Salad & Tortilla Cups Recipe:
- 3 medium sized aubergines
- 3 Tbsp tahini sauce ( I used homemade, link in the post and below)
- 1 Large Lemon
- 3 Tbsp Extra virgin olive oil
- 1/2 pomegranate
- a handful of green onion ( I used homegrown)
- handful of parsley
- 1 cup of tomatoes
- 1/2 tsp of salt
- 1/2 tsp of pepper
- First, you need to charr the eggplants. If you have a gas-top stove simply charr them over a naked flame for 3-5 minutes on each side until the entire skin is blackened. Alternatively, prick a few times with a fork and place under the grill ( top broiler) on the highest heat, as close to the grill as possible.
- Once the eggplants are cooked then leave them to cool slightly and then peel them, scoop out the flesh and chop the eggplant roughly.
- Add the olive oil, tahini, lemon juice , salt & pepper to the eggplant and mix thoroughly.
- Prepare the remainder of the ingredients by first chopping your herbs, green onion and tomatoes and prepare your pomegranate seeds.
- Finally, mix all the ingredients together and either serve in a large serving dish alongside toasted pitta bread. Alternatively, you can serve it in individual tortilla bowls.
How to make simple Tortilla Bowls;
- To make the tortilla bowls, simply place the mini tortillas inside heat-resistant bowls or within a tortilla shell pan and heat in the oven for 15 minutes at 190C, then leave them to cool. As they cool, they'll harden.
- Spoon individual servings of the charred eggplant salad into the tortilla bowls just before serving.
I've suggested my favourite veggies to add to this salad. However, you can also add in some of your own favourites. Avocado, for instance, works really well.