Griddled Aubergine with smashed Avocado & Blistered Tomatoes

I currently have an abundance of vegetables in my fridge that need eating ASAP – so a little bit of creativity was needed today, especially because all the ingredients that are looking a little sad and limp don’t necessarily or traditionally go together. But I thrive on a challenge in the kitchen, it makes me search for new and unusual or previously unthought of techniques and flavour combinations and some of my favourite dishes have been discovered this way.

But this one, for a while – had me stumped. For example I have some super ripe, and by super, I mean nearly over ripe tomatoes and an avocado that really won’t last until tomorrow – it always upsets me when an avocado has gone too ripe and is starting to go brown, because you have to wait for too long for it to not be firm! It’s a balancing game that I keep losing – if you have any tips on how to store an avocado for the perfect ripeness please let me know.

Avocado dramas aside – I also have an aubergine that is looking a little lost too.

So, I decided to adapt my recent and popular recipe Griddled Aubergine with Tahini and swap that sweet syrupy dressing for a lighter green one instead. And I think it might be one of my new favourite quick meals – the combination of the slightly charred aubergine which has allowed the skin to lose its bitterness and become sweet and delicious topped with creamy smashed avocado that is soaking into its flesh is absolutely heavenly.

I even managed to create two delicious dressings – not just one that I had in mind at the start! So, you are really getting a treat with this recipe – you can thank me later.

The two delicious dressings I created for this dish started with a zingy lemon, basil and garlic dressing and then finished with a rich and dense reduced sticky balsamic glaze. They perfectly balanced each other out with the fresh lemon cutting through the sweetness.

I would also recommend making extra of both of these dressings and keeping them in your fridge. That way you can drizzle and glaze either over fresh toasted sourdough or trickle over soups and curries for an added hit of delicious flavour.

Another reason that I love this one so much is that this recipe is one that can be taken from fridge to plate in 15minutes flat and is packed full of fresh, healthy and summery Mediterranean flavours, making it the perfect lazy Sunday brunch, mid-week dinner or even a late working from home lunch. It’s perfect on its own, even better when served with a big green leafy salad, or with a mashed or boiled potato or fluffy quinoa side dish for a more substantial evening meal.

I love it when a recipe is this versatile, don’t you? It makes it the perfect one to have up your sleeve for when you just don’t know what to cook, or have a lot of time!

 

But the main reason for my love with this dish, is that I absolutely love aubergines – in fact my most popular recipes on the blog contain aubergine as either the main ingredient or as a side piece boosting up the flavour profile for the main star, so it seems that all of you love them just as much as I do!!

We should create an aubergine fan club. Aubergines, otherwise known as an eggplant, is a super simple way to incorporate some bulk or meatiness into your dish, the flesh acts like a sponge when cooked which is perfect for adding extra flavour and juiciness into a dish.

And slow roasted allows the ingredient to mellow out working perfectly well with rich, luxurious and decadent highly-flavoured sauces and spices, or when paired with smooth and creamy ingredients such as avocado. I’ve also topped this dish with blistered tomatoes to add an extra layer of sweetness to a super savoury base. Plus, balsamic vinegar and tomatoes are a match made in heaven!

If you like this recipe, why not give one of my other aubergine recipes a try? These Baked Aubergines with Lentil Salad, Creamy Hummus and Roast Tomatoesis inspired by a tapa salad and really hits all those wonderfully subtle spiced spots. Fancy something a little heartier?

Try my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stewfor the perfect winter warmer and heart-healthy belly-busting dish.

And for something a little lighter, this Roast Fennel, Aubergine and Freekah, Chickpeas and Harissa Dressingticks all the right boxes.

 

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

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

Ingredients

  • 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.

Directions

  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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13 Comments

  1. […] to plate in 15minutes flat and is packed full of fresh, healthy and summery Mediterranean flavours Check out this recipe Grilled Cauliflower Steaks Grilled cauliflower steaks with agave, lemon, and toasted walnuts. […]

  2. Fiona on August 23, 2019 at 2:22 pm

    I had a glut of aubergines and avocados, and some fish to barbecue – this recipe was just the thing to bring it all together! The flavours are exactly to my taste and it worked well to make it on a barbecue (using a griddle pan). Thank you!

    • Niki on March 17, 2021 at 8:00 pm

      Ah I’m so glad you enjoyed it Fiona! – Niki xo

  3. 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!
      xx

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

    Delicious.
    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. 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 🤗

  6. 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!
      Love
      Niki xx

  7. 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

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