Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

Indian Aubergine Salad

2 spoon difficulty rating

30-40 minutes


Indian Aubergine Salad

An unusual, lovely way to cook aubergines. The salad can be served hot or cold and will keep in the fridge for 2-3 days. We like it with dahl and/or cauliflower & potato curry. Alternatively, serve with chapattis, dairy-free raita (use plain soya yoghurt and add the usual grated cucumber and cumin powder) and tempeh rashers.

Top Tip: no need to salt aubergines, as in days of yore – they are now bred bitterness-free! 


  • 1K/generous 2lbs aubergines
  • 3 tbsp vegan margarine OR 2 tbsp plain oil (not olive)
  • 3 tsp mustard seeds (brown preferably)
  • 1½ tsp fenugreek seeds
  • 3 tbsp sesame seeds
  • 3 large cloves garlic, crushed
  • 3 medium onions, grated - use a food processor with medium hole attachment if you have one. Otherwise grate by hand
  • 1 tsp salt
  • Pinch chilli pepper
  • 100ml vegetable stock made with ½ tsp vegan bouillon powder or ½ a stock cube
  • Salt to taste – depending on how salty the stock is
  • To serve
  • Juice of half to 1 lime, according to taste
  • 3 tbsp plain vegan yoghurt
  • Handful of fresh coriander, chopped fine


1. Cut the aubergines into medium chunks. Soak in cold water while you prepare everything else. Place all the seeds together in a small bowl for speed of cooking. Use a food processor to grate the onions if you have one - otherwise grate by hand.

2. Melt margarine or oil, add all the seeds and cook for a few moments, stirring continuously until they start to pop. Add the garlic, onions, salt and pinch of chilli pepper. Cook for 5 minutes until the onion softens.  

3. Add the aubergine, stir well, reduce heat, cover and cook for 5 minutes. Stir again and add half of the stock. Cook in for a few minutes then top up with remaining stock and simmer until the aubergine is tender.

4. If the mixture is too runny, turn up the heat and boil uncovered until it has reduced. Taste and season if necessary.

5. Place in a bowl and let it cool completely. Add lime juice, yoghurt and chopped coriander. Taste, adjust seasoning if necessary and serve.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 17 of 17
Hangover Smoothie
We don't need to say much to sell this smoothie! It's also nice pretty much anytime... full of lovely healthy,...See recipe »
Tofu Katsu Curry
This is truly delicious and one of Japan's most popular dishes... we can see why! If you're short of time...See recipe »
Tofu Tahini Stir Fry
This recipe was inspired by Viva! staff member, Siobhan as this is very similar to one of her favourite go-to...See recipe »
Creamy Pesto Cannelloni
You can go two ways with this heavenly hearty recipe: cheat all the way using supermarket sauces or enjoy making...See recipe »
Turmeric Chai Cake
Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light...See recipe »
Easy Noodles & Veggies in a Peanut Chilli Ginger Sauce
These simple yet flavourful noodles are a favourite with our customers at the van! You can't beat that salty peanutty...See recipe »
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »