Piquant Raw Marinaded Aubergine

by Edward Daniel

Piquant Raw Marinaded Aubergine came about because I wanted to create something for unique for a birthday party that was easy to put together in the limited time that I had. What I love about this dish is its simplicity and its piquant taste.

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 aubergine
  • 1 tbs rock salt
  • 1 shallot, chopped
  • 1-inch ginger, grated finely
  • 2 cloves of garlic, chopped finely
  • ½ lemon, zest and juice
  • 1tbs pomegranate molasses
  • For garnishing
  • Coriander leaves


  1. Cut the aubergine into small diced cubes into a few millimetres squared. Place into a large mixing bowl with the salt. Use your hands to ensure that the salt is evenly distributed over the aubergine.
  2. Remove the aubergine and place into a colander with the bottom of the coriander resting on a large bowl to permit any excess water to drain out. Leave for about three or four hours.
  3. Use a dry cloth to remove any excess liquid from the aubergine.
  4. In a bowl place add the remaining ingredients to make the marinade.
  5. Place the aubergine in the marinade and leave for at least a couple of hours.
  6. Transfer to a serving bowl and garnish with coriander leaves.


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