Roasted Aubergine & Grapes


Serves 4



2 Aubergines, sliced
3 tsp of Smoked Sea Salt Flakes
Bunch of Red grapes
1 tbsp of olives
1 tbsp of capers
2 tbsp of balsamic vinegar
2 tsp of harissa paste
2 tbsp of olive oil
1 tbsp of chopped mint
150g chickpeas, rinsed & drained
1/2 pomegranate [optional]

Tahini Dressing
1 tbsp of tahini
2 tbsp kefir or natural yogurt
Juice of 1/2 a lemon
Pinch of Cornish Sea Salt crystals


An autumnal treat by James Strawbridge 


  1. Start by slicing your aubergine so it has a large surface area for roasting. Try a cross hatch pattern into the slices to help them roast evenly. Sprinkle with 2 tsp of Smoked Sea Salt Flakes and leave in a colander or sieve for 30 minutes. This will draw out moisture from the aubergine and reduce the bitterness. It will also make them less mushy when roasted.
  2. Preheat your oven to 180˚C. Rinse the aubergine under cold running water and pat dry. Then place in a roasting tin with grapes, olives, capers, harissa and chickpeas. Toss all ingredients together to coat with a drizzle of oil and balsamic vinegar and season well with another teaspoon of smoked sea salt.
  3. Roast for 30 minutes and garnish with fresh herbs. The grapes add a deep scarlet juice when roasted but you could also add half a pomegranate for a burst of colour and balance the smokey aubergine with pops of sweetness.
  4. For the dressing mix the tahini, kefir and lemon in a bowl and drizzle over the warm roasted salad. Try serving with a herby rack of lamb for a real autumnal treat.

Submit a recipe

Got a fantastic Cornish Sea Salt recipe?

Email us: