Lemon & Garlic Roasted Aubergine Salad

26 Jan 2017
In partnership with

Serves 2 | Cooking time 10 minutes | Skill: Easy


1 tbsp toasted sesame oil

1 garlic clove, diced

1 pre-roasted aubergine

1/4 cup water

170g pak choi

100g cooked brown rice

120g cucumber

1/2 red chilli

Pinch of pink Himalayan salt

10g fresh coriander

1 tbsp brown rice vinegar (or apple cider vinegar)

1/2 avocado (use the other half for breakfast or in a smoothie)

Juice of 1 lime

For the dressing:

Pinch of Himalayan salt

Juice of 1 lime

1.5 tbsp tahini

6 tbsp water


Put the sesame oil and garlic into a large frying pan and sauté for 1 minute.

Place the pre-roasted aubergine face down into the pan, add the water and pop the lid on so they heat up. Leave for 3 minutes and flip over. Add the pak choi and leave for a further 3 minutes until it wilts.

Put the cooked brown rice into a bowl. Chop the chilli, coriander and cucumber into small 1/2 cm pieces and add to the brown rice with the vinegar. With a fork, smash the avocado and lime togethwr, and mix into the rice mixture.

Make the dressing by whisking together tahini, lime juice and water with a pinch of Himalayan salt (if it looks like it is curdling just whisk faster!)

Place the brown rice on a plate, topped with the aubergine and pak choi, and drizzle tahini dressing to finish.

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