Jar salads

Jill Dupleix
Jar salads are easy to assemble and serve.
Jar salads are easy to assemble and serve. Photo: Edwina Pickles

Stack glass jars or glasses with creamy baba ghanoush and crisp crudite for dipping for a cute start to a summer dinner, or dial up the numbers for a party crowd. This dish is inspired by the vegetable salad jars seen in French magazine Chatelaine (merci for that).


3 eggplant, around 800g

1 tbsp olive oil

2 tbsp tahini (sesame seed paste)

2 garlic cloves, crushed

2 tbsp lemon juice

1 tbsp ground cumin

½ tsp smoked paprika

½ tsp sea salt

100g natural yoghurt

12 baby carrots, peeled

4 celery stalks with leaves

12 thin asparagus

1 slim zucchini, quartered


1. Heat the grill to hot, and heat the oven to 180C. Rub the eggplant with olive oil and grill, turning until the skin is lightly charred. Wrap in foil and bake for 30 minutes or until soft.

2. Cut each eggplant in half and scoop out the flesh. Place in a colander and squeeze out any excess liquid with your hands. Whiz the eggplant flesh (and some of the skin if you like) with the tahini, garlic, lemon juice, ground cumin, paprika, and sea salt until smooth. Fold in the yoghurt, and spoon into four glass jars. Add a little extra olive oil and paprika, stick in the raw carrots, celery, asparagus and zucchini and serve.