Jason Robert’s Eggplant, Fennel and Pomegranate Salad

By June 22, 2020Recipes, Vegan, Vegetarian

Serves 6   |   Prep Time: 35 mins  |   Cook Time: 20 mins

This vegan-friendly eggplant salad is brought to life with bursts of pomegranate and fresh fennel. It’s a different way to serve this often ignored vegetable.
Special thanks to our mate Chef Jason Roberts.


6 Japanese eggplant (or 3 large eggplant)
1 teaspoon G-Fresh Sea Salt Flakes
3 tablespoon olive oil
1 cup coconut yoghurt
3 tablespoons Adobo sauce
2 lemons
1 pomegranate, seeds only
1 head baby fennel, washed well
1/2 bunch basil leaves
3 tablespoons dukkah


  1. Peel eggplants, leaving stem intact. Score eggplant, salt with G-Fresh sea salt and allow to sit for half an hour to drain excess moisture.
  2. Preheat oven to 180c.
  3. Heat olive oil a frying pan or skillet over medium heat. Pat eggplant dry with paper towel. Place in frying pan and brown all sides.
  4. Transfer eggplant to oven tray and roast in over for 15-20 minutes or until eggplant is tender.
  5. Meanwhile, mix together coconut yoghurt, adobo sauce and juice of one lemon
  6. Thinly slice fennel. Squeeze juice of second lemon over the top, add a pinch of sea salt and crush together with clean hands.
  7. To assemble salad, lay a bed of the coconut adobo sauce on a platter or plate. Top with baked eggplant, fennel, pomegranate, dukkah and fresh basil leaves. Serve immediately.