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Charred Aubergine Mexican Salad
Essential Cuisine

Recipe Inspiration

Charred Aubergine Mexican Salad

Charred Aubergine Mexican Salad
PREP TIME: 30 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


2 aubergines, sliced into rounds

100g desiccated coconut

10g Essential Cuisine Dark Mexican Style Seasoning

800g cooked lentils

1 bunch spring onions sliced

½ bunch coriander chopped

160g cashew nuts, roughly chopped

For the sugar spice onions

5 onions

100g soft brown sugar

10g Essential Cuisine Dark Mexican Style Seasoning

For the dressing

300ml coconut milk

Juice 5 limes

2 tbsp nigella or onion seeds

100g mango chutney


1. Fry the onions with the 10g Essential Cuisine Dark Mexican Style Seasoning for 15 minutes on a low heat until soft. Add the sugar and cook for a further 2-3 minutes until the onions are sticky and golden brown.

2. Mix the aubergine with 25g of the Essential Cuisine Dark Mexican Style Seasoning, a drop of olive oil and a little salt and leave for 5 minutes. Griddle on the bbq or in a pan until charred and soft.

3. Toast the coconut with the last 5g of Essential Cuisine Dark Mexican Style Seasoning.

4. Whisk together all the dressing ingredients. Season to taste.

5. Mix the lentils, spring onions, coriander, nuts, onions and most of the coconut in a bowl. Add half the dressing and mix well. Top with the aubergine and serve the remaining dressing on the side

This recipe features...

Dark Mexican Style Seasoning

Dark Mexican Style Seasoning

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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