Chargrilled Aubergines with Sumac, Pomegranate & Mint

31 May 2024

Chargrilled Aubergines with Sumac, Pomegranate & Mint

Chargrilling aubergine adds a smoky flavour that, when paired with the sharp tang of sumac, creates a perfect blend that can be complemented with salty, creamy whipped feta. Sumac is a spice used in Middle Eastern cuisine that adds a lemony taste. Sprinkling pomegranate seeds injects an extra twist of tart sweetness that further enhances the dish.

Serve as a starter with warm flatbreads or as part of a sharing platter with grilled fish or meat.

  • Serves: 4 as a starter
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes 


  • 2 large aubergines, cut into quarters lengthways
  • 2 tbsp olive oil
  • Sea salt
  • 3 tsp Sumac
  • 1 small bunch fresh mint, leaves picked
  • Pomegranate seeds 

To serve:

  • Whipped feta and chilli oil
  • Warm flatbreads


  1. Brush the aubergines with oil and season with salt. Sprinkle liberally with sumac.
  2. Heat a grill pan until smoking hot. Add the aubergine, turn down the heat and cook for 3-4 minutes on each side until charred, golden brown and soft.  
  3. Add mint leaves and a handful of pomegranate seeds.
  4. To make the whipped feta - place 200g feta cheese, 150g Greek yogurt and 2tbsp extra virgin olive oil in a small food processor. Blend until smooth and creamy.
  5. Serve the griddled aubergine with whipped feta, warm flatbreads and a drizzle of chilli oil.