Japanese eggplant salad


  • 6 x Japanese eggplant, or 1 large eggplant peeled and cut into 6 long wedges
  • 1 teaspoon salt flakes
  • 3 tablespoons olive oil
  • 1 cup coconut yoghurt
  • 3 tablespoons adobo sauce (juice from canned chipotle chilies)
  • 2 lemons
  • 1 pomegranate, seeds only
  • 1 head baby feel, washed well, finely sliced
  • 2 vine ripened tomatoes, blanched, refreshed and peeled
  • ½ bunch mint leaves
  • 3 tablespoons dukkah (crushed, nut, seed and salt mix)


  1. Peel Japanese eggplants, leaving stem intact
  2. Salt eggplants and leave over a bowl to drain for half an hour
  3. Heat Crux griddle plate to medium high heat, pat eggplant dry before placing onto the griddle with olive oil, brown on all sides.
  4. And continue to cook until eggplant is tender when pierced with a skewer
  5. Mean while mix together the coconut yoghurt, adobe sauce and juice of 1 lemon
  6. Crush the sliced fennel with juice of the second lemon and a little salt
  7. Cut the tomatoes into large petals, filleting away the seeds and discarding
  8. To assemble, lay a bed of the coconut, chipotle yoghurt on the base of a plate/platter
  9. Top with the baked eggplants, tomato petals, pomegranate, fennel, dukkah followed by a scattering of mint leaves
  10. Serve