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griddled-aubergine-with-smashed-avocado 1a

Griddled Aubergine with Smashed Avocado & Blistered Tomatoes

Slightly charred sweet aubergine topped with creamy smashed avocado soaking into its flesh, absolutely heavenly.
Prep time: 5 minutes
Cook time: 15 minutes
1-2 servings
4.78 from 9 votes

Ingredients

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

For the blistered tomatoes

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

For the dressing

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

For the 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 excellent bread olives and dips.

Instructions

  • 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

  • Add the oil to a large frying pan, heat to medium.
  • 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.
  • Place the cherry tomato’s bottom side down on the olive oil.
  • Fry for 2-3 minutes on low to medium then turn over and fry for a further minute.
  • Remove from the pan and set aside. Season.

To make the dressing

  • 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

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