Griddled Aubergine with smashed Avocado & Blistered Tomatoes

I have an abundance of veg in my fridge which needs eating asap so a bit of creativity was needed ie I have some super ripe (nearly over ripe) tomatoes and an avocado which won’t last until tomorrow. It always upsets me when an avocado has gone too ripe and is starting to go brown grrr.
So, I decided to adapt my griddled aubergine with tahini dressing recipe and make this quick and easy griddled aubergine with avocado and green dressing last night.

It might be one of my new favourite quick meals as I think the combination of charred aubergine and creamy smashed avocado is heavenly. I also created two delicious dressings; a zingy lemon, basil and garlic dressing and a rich and dense reduced balsamic glaze.
This is packed full of fresh, healthy and summery mediterranean flavours and can be whipped up in 15 minutes flat. I hope you like it!

Good on its own, with a big green salad or my quinoa salad for a more substantial evening meal.

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  1-2 servings
  5 minutes preparation time
  15 minutes cook time


  • 1 aubergine sliced lengthways (into about 4 slices)
  • Olive oil for rubbing

Blistered tomatoes;

  • 200g cherry tomatoes sliced in half
  • 1 tsp balsamic glaze
  • 1/2 tsp smoked paprika
  • Splash olive oil
  • Pinch sea salt

Dressing ingredients:

  • Juice 1/2 lemon
  • 1 clove garlic
  • Salt and pepper
  • Big handful basil

Smashed avocado:

  • 1 avocado
  • Salt and pepper
  • Lemon juice

Optional toppings;

  • Chilli flakes
  • Sea salt
  • Extra virgin olive oil
  • Pomegranate seeds
  • Toasted pine nuts

Great with good bread, olives and dips.


  1. Heat your griddle pan to hot and then add the sliced aubergines (rub a little olive oil on both sides first). Keep turning until nice and charred on both sides and cooked through.

To make the tomatoes; 

  1. Add the oil to a large frying pan, heat to medium.
  2. Add the balsamic, paprika and olive oil to a bowl and mix, chop the cherry tomatoes in half then add them to the bowl and mix well. 
  3. Place the cherry tomatoes bottom side down on the olive oil 
  4. Fry for 2-3 minutes on low to medium then turn over and fry for a further minute. 
  5. Remove from the pan and set aside. Season.

To make the dressing;

  1. To make the green dressing pop all the ingredients into a mini chopper (or pestle and mortar if you don’t have one) and blitz until you get a lovely green sauce.

To compile; 

  1. Mash your avocado in a bowl with salt, pepper and lemon juice to taste.
  2. Finally layer the aubergines then the smashed avocado,  then tomatoes, and drizzle with the basil dressing
  3. Sprinkle with toppings of choice.

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  1. Michael Clough on July 14, 2017 at 10:11 am

    Tomatoes are not listed in the ‘ingredients’, nor are they mentioned in the ‘Directions’ other than in step 5 when the dish is being layered up. Are they cooked or raw? I like the look of this dish and I have all the ingredients sitting in my fridge, but I need to know what to do with the tomatoes!

    • Niki on July 15, 2017 at 4:50 am

      Hi Michael
      Sorry about that. I’ve added them in.
      Fresh tomatoes sliced on top.
      Best wishes
      Niki xx

  2. Maureen on April 24, 2018 at 12:49 pm

    Just made this for lunch, absolutely gorgeous. Thank you.

    • Niki on July 6, 2019 at 5:06 pm

      So happy you like Maureen!
      Niki xx

  3. Antony on August 6, 2018 at 7:40 pm

    Very tasty thanks!

    • Niki on August 6, 2018 at 8:20 pm

      So glad you liked Anthony 🤗

  4. Clare Berrington on November 26, 2018 at 6:03 pm

    Glaze turned to chewy toffee, which was surprising but nice.

    • Niki on December 30, 2018 at 8:57 am

      Happy you like Clare! Xx

  5. Diana Baynes on May 15, 2019 at 6:39 pm

    Niki, this is a brilliant, tasty recipe.
    I served this with orange sweet potatoes. Delicious! And really colourful.
    My husband was totally impressed.
    I’ll be serving it again.

    • Niki on July 6, 2019 at 5:07 pm

      Brilliant news Diana!

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