Chefs' Recipes

Barbecued eggplant salad with goat’s curd, mint and pomegranate

The eye-catching vegetable dish you need for all your future barbecues.

  • 10 mins preparation
  • 20 mins cooking plus salting
  • Serves 4
  • Print
Barbecued eggplant salad with goat’s curd, mint and pomegranate
Charred eggplant with cremauy goats' curd, and the pop and freshness of pomegranate. It's a combination that just works.


  • 2 eggplant, cut lengthways into 5mm-thick slices
  • 250 ml olive oil, plus extra, to serve (1 cup)
  • Juice of 2 lemons
  • 1 tbsp chardonnay vinegar
  • 1 garlic clove, finely chopped
  • 1 cup each (loosely packed) mint and flat-leaf parsley, coarsely chopped
  • Seeds from 1 pomegranate
  • 80 gm goat's curd


  • 1
    Place eggplant in a colander, scatter generously with sea salt and set aside for bitter juices to drain (15 minutes). Rinse under cold water briefly, then pat dry with absorbent paper.
  • 2
    Heat a barbecue or char-grill to medium, brush eggplant using half the oil, season to taste and grill, turning occasionally, until golden and tender (4-6 minutes). Transfer to a bowl.
  • 3
    Combine lemon juice, vinegar, garlic and remaining oil in a bowl, season to taste, pour onto eggplant and toss to combine. Top with herbs, pomegranate seeds and goat's curd, drizzle with olive oil and serve.