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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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