Raw Marinaded Aubergine with Poppy Seeds

by Edward Daniel
Caption of Raw Marinaded Aubergine with Poppy Seeds. Image by Edward Daniel (c).

Marinaded Aubergine make a refreshing change and add versatility to one’s repertoire. Raw Marinaded Aubergine also brings out their somewhat forgotten taste. I love this Raw Marinaded Aubergine with Poppy Seeds because of its elegance and simplicity.

Caption of Raw Marinaded Aubergine with Poppy Seeds. Image by Edward Daniel (c).
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1tsb rock salt, ground
  • 2 aubergines
  • 1 lemon, zest and juice
  • 2tsb date syrup
  • 6tsb rapeseed oil
  • 1tsp poppy seeds


  1. Roughly cut the aubergines. And then cover them with the salt. Use your fingers all the way round to work the aubergine. Place the aubergines into a colander over a large bowl. Cover and leave to drain for about 3 to 4 hours.
  2. Take a clean cloth and wipe away any excess liquid. Place into a large serving dish.
  3. Make the marinade by mixing together the juice, syrup and oil. pour over the aubergines. Chill the aubergines in the fridge for about 24 hours turning regularly.
  4. When ready to serve sprinkle over the poppy seeds.


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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