Roasted Aubergine with Basil, Coriander and Walnut Salsa

by Jacqueline on September 24, 2013

Aubergine with Basil, Coriander and Walnut Salsa

Roasted Aubergine with Basil, Coriander and Walnut Salsa

I was keen to use up what ingredients I had in the fridge and much to my husband’s disappointment, lunch was going to be a vegetarian option.

I had two aubergines, some rocket and a small amount of basil and coriander crying out to be used. After much deliberation, I settled for an Ottolenghi inspired recipe. He uses mint in the salsa whereas I have used up my basil leaves. The consistency of the salsa is different;  I have blitzed the ingredients in my blender and liberally served them on the roasted aubergine, whereas his ingredients are roughly chopped and drizzled on the roasted aubergine.

It was rather tasty and a welcome change to the normal weekday lunch. I’ll certainly try his version using mint as it works so well when paired with aubergine. The salsa uses white wine or cider vinegar but fresh lemon juice would work just as well.

Basil, Coriander and Walnut Salsa

Roasted Aubergine with Basil, Coriander and Walnut Salsa

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: Serves 2 for Lunch

A great vegetarian or vegan lunch option. Packed with intense flavours and will leave you wanting a second helping!


  • 2 aubergines (I used Asian aubergines but non-Asian variety works well too)
  • 2 tortillas, heated
  • rocket leaves to serve
  • 20 ml of olive oil
  • salt
  • pepper
  • Salsa
  • 30g of walnuts, roughly chopped, reserve some for garnish
  • 25 ml of cider or white wine vinegar
  • 1 large garlic clove, pressed
  • 25g of coriander with stems, roughly chopped
  • 20g of basil leaves, roughly chopped
  • 25 ml of olive oil,
  • ½ tsp salt
  • black pepper, to taste


  1. Preheat the oven to 220°C. Line a baking tray with baking paper.
  2. Cut aubergines in half widthways, then cut the larger half into six wedges, and the smaller half into quarters.
  3. Place on prepared tray. Brush cut sides well with the olive oil and sprinkle liberally with salt and pepper.
  4. Roast for 25 minutes, or until golden brown. Remove from oven and leave to cool.
  5. To make the salsa, place the walnuts, olive oil, pressed garlic, basil, coriander, salt, half the vinegar in a blender and pulse for 30 seconds. Taste and add the remaining vinegar little by little and blend again.
  6. Add pepper if required.
  7. To serve, arrange some rocket leaves on each tortilla, place the aubergine slices on the rocket and liberally serve the salsa.
  8. Sprinkle with remaining chopped walnuts.


Original salsa uses mint. Lemon juice can be used instead of vinegar and pecans could be used instead of walnuts.

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I’m adding this to Karen’s Cooking with Herbs Challenge over on Lavender and Lovage.

Cooking with Herbs

{ 19 comments… read them below or add one }

1 Nazima September 24, 2013 at 9:17 am

I love the flavours you have here and a great idea for lunch Jacqueline. I love coriander and have used it with both mint and basil and it makes for such a fragrant mix. Lovely idea. (bet it would also be a lovely wrap with some butternut falafel as well).


2 Jacqueline September 24, 2013 at 9:54 am

Butternut falafel – what a great idea Nazima – and just in time for Autumn!


3 Maggie September 24, 2013 at 10:05 am

I enjoy vegetarian food mainly because it tends to be so much lighter. I noticed your rocket leaves look very fresh and extra long too. I would happily eat this and it certainly would waken up the taste buds – great looking dish.


4 Jacqueline September 25, 2013 at 11:20 am

Thanks Maggie – the rocket leaves are actually from Australia! But they do add to the dish!


5 laura@howtocookgoodfood September 24, 2013 at 10:50 am

This is a perfect lunch or light tea idea and the flavours you have used work so well together. I agree that my husband might be looking for some meat to pack in there too but in fact maybe a compromise could be to add some Halloumi!


6 Jacqueline September 25, 2013 at 11:21 am

Funnily enough halloumi is beginning to grow on him so that might work as an alternative. Thanks for the tip Laura!


7 Karin@yumandmore September 24, 2013 at 11:14 am

Lovely, simple and surely tasty!!! a great idea Jacqueline and personal twists are always great. xox


8 Jacqueline September 25, 2013 at 11:21 am

Thanks Karin – I’m still thinking about that tasty looking almond and plum cake you have made. It’s a cracker!


9 Mich Piece of Cake September 25, 2013 at 5:21 am

I love egg plant… the way you have paired it with the salsa is great… and it looks good on the wraps!


10 Jacqueline September 25, 2013 at 11:23 am

Thanks Mich! Wraps are always good to have to hand… don’t you think?


11 kellie@foodtoglow September 29, 2013 at 7:13 pm

I love Ottolenghi recipes and find that they do well with adaptation and experimentation, just as you have successfully done here. I agree that halloumi or falafels would be a great thing to add for hungrier/greedier men/me!


12 Jacqueline October 7, 2013 at 12:31 pm

Falafels…now that’s an idea. Thanks Kellie


13 Caroline Taylor October 1, 2013 at 4:04 pm

I love the sound of this. I’m becoming a coriander addict too so I know I’d love the salsa that goes with it.


14 Sarah October 4, 2013 at 3:02 pm

Sounds like a lovely combination of summer flavours – and a very tasty lunch too!


15 Jacqueline October 7, 2013 at 12:32 pm

It was quite light but very tasty!


16 lisaiscooking October 5, 2013 at 8:27 pm

That’s a beautiful lunch for using up what was on hand! The salsa sounds lovely with the aubergine.


17 Jacqueline October 7, 2013 at 12:32 pm

I always find I have a few herbs leftover so I’m glad I was able to put these to good use!


18 rebecca October 11, 2013 at 3:45 am

looks full of flavor and healthy


19 Kalyan October 13, 2013 at 10:11 am

Just mouthwatering…looks delicious!


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