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Aubergine Tabasco Salad with Fennel & Orange

Serves: 6

Ready in: 15 to 30 mins

Eco Friendly Quick Make Vegan Friendly

Aubergine Tabasco Salad with Fennel & Orange Recipe: Veggie


2 aubergines, cut into wedges
2-3 tbsp vegetable oil
1/2 bulb fennel
1 orange, zested and juiced
1 orange, segmented
50ml sherry vinegar
175ml extra virgin olive oil
1 tbsp Tabasco Pepper Sauce
salt and freshly ground black pepper
1 tbsp fresh tarragon, chopped
small bunch of watercress
2 naan breads, cut into six 10cm-wide circles


  • Shave the fennel using a mandolin and then mix in a bowl with the orange segments, orange juice and zest, vinegar, olive oil, Tabasco sauce and seasoning. Add the tarragon and stir well.
  • Rub the aubergine wedges all over with the vegetable oil and heat a griddle pan over a medium heat. When the pan is hot, add the aubergine wedges and grill for 1 to 1 1/2 minutes on each side or until golden-brown griddle marks appear on each side.
  • Add the aubergines to the salad and toss well. Split into six plates and serve on top of the naan bread circles.
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