Menopause Mezze: Aubergine salad

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Mezze meals are great to share and perfect for casual summer dining.

Aubergine’s are full of essential B vitamins including B1 and B6 and potassium. In addition, they’ve got high mineral content - copper, magnesium and manganese, all beneficial in maintaining dem healthy bones.

Team this salad up with flat breads, dips and our Roasted Cauliflower and Cumin


Serves: 4 as part of a mezze
Prep time: 10 minutes
Cook time: 45 minutes

This recipe was adapted from Syria: Recipes from Home by Itab Azzam and Dina Mousawi



  • 2 medium aubergines
  • Handful of parsley, finely chopped
  • 1 each red and yellow pepper, deseeded and finely chopped
  • 12 cherry tomatoes chopped
  • Handful of walnuts, roughly chopped
  • 2 tbsp pomegranate molasses
  • Juice of a lemon
  • Sea salt and pepper, to season
  • Extra virgin olive oil to serve


  1. Preheat the oven 200 degrees (fan oven) 
  2. Place the aubergines on the top oven rack for 45 minutes, or until soft to touch, turning a couple of times.
  3. Remove and allow to cool on a rack or in a colander. Once cool to touch peel off the skin.
  4. Once peeled and cooled, cut into cubes, place the aubergines in a bowl, mash with a potato masher and add the remaining ingredients. Mix together, season with salt and pepper and drizzle with olive oil.

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