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Avocado and aubergine salad
Nourishing aubergine salad with avocado and toasted sesame seeds

Warm aubergine & avocado salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
Aubergine is the kitchen's 'sponge vegetable': its raw structure is airy and neutral, but under heat, it collapses and softens into creaminess while soaking up every flavour it touches. In this salad, the earthy depth of the aubergine is counterpointed by the vibrancy of the lemon dressing, while the avocado acts as a 'natural butter' connecting the elements. A true play on textures, where crisp, creamy, and fibrous meet.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 325 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large chopping board
  • Colander (for draining aubergine)
  • Large frying pan
  • Mixing bowl
  • Kitchen paper

Allergen Information

⚠️ Sesame seeds

Instructions

1 ✓

Wash the aubergine, trim the ends, and dice into 2x2 cm cubes. Place in a colander, sprinkle thoroughly with salt, and let stand for 15-20 minutes.

Tip: Salt draws water out of the cells, along with bitter compounds. Less water in the cells means less steaming during frying and less oil absorption. (Osmosis and cell wall compaction).
2 ✓

Rinse the aubergine cubes with cold water, then pat completely dry with kitchen paper.

Tip: Surface water would immediately cool the oil and turn to steam, preventing browning. (Heat loss via evaporation).
3 ✓

Heat the olive oil in a large frying pan over medium-high heat. Toss in the aubergine and fry for 8-10 minutes until dark golden brown on all sides and soft inside. Transfer to a plate to cool.

Tip: Don't stir constantly! Let one side brown before turning. (Contact heat).
4 ✓

Meanwhile, toast the sesame seeds in a dry frying pan for a few minutes until fragrant.

Tip: Aromatics are released by heat.
5 ✓

Prepare the dressing: in a small bowl, whisk the lemon juice, crushed garlic, a pinch of salt, pepper, and a tablespoon of olive oil until creamy.

Tip: Rapid whisking creates a temporary creamy unity of oil and lemon juice, helping it cling better to the vegetables. (Emulsion).
6 ✓

Dice the avocado and halve the tomatoes just before serving. Gently toss with the warm aubergine and dressing.

Tip: If mixed too early, the acidic dressing will 'cook' the vegetables, causing them to collapse.
7 ✓

Sprinkle the top with the toasted sesame seeds and fresh coriander leaves.

Recipe FAQ

Why does aubergine soak up oil?
The flesh of the aubergine is full of tiny air bubbles. If you put it in cold oil or don't salt it beforehand, these 'chambers' fill with oil. Salting and a hot frying pan help avoid this.
Can I use an oven instead of a frying pan?
Yes! It roasts perfectly at 200°C on baking paper in approx. 20-25 minutes, requiring less oil this way.

Ingredients

  • 400 g Aubergine (firm, shiny skin)
  • 2 pc(s) Avocados
  • 150 g Cherry tomatoes
  • 40 ml Olive oil
  • 20 ml Freshly squeezed lemon juice
  • 2 clove(s) Garlic
  • 10 g Fresh coriander
  • 15 g Sesame seeds
  • 1 tsp Salt
  • 1 tsp Freshly ground black pepper