Chef's Recipes

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

Australian Gourmet Traveller recipe for barbecued eggplant salad with goat’s curd, mint and pomegranate by Nomad, Sydney.

  • 10 mins preparation
  • 20 mins cooking plus salting
  • Serves 4
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Barbecued eggplant salad with goat’s curd, mint and pomegranate
"I'm a vegetarian and would like to make Nomad's barbecued eggplant salad. Please print the recipe."
Serena Jacobs, McMahons Point, NSW
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 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.