Strait Tanker Salad
Based on:
TypeSalad
Serves4 people
DateNovember 12, 2026
Two stuffed aubergines as tankers in a narrow channel, spicy and tense on your plate.
Long halved aubergines, filled with a spicy-tangy salad, lie as tankers in a narrow channel of yogurt dressing. The aubergines clearly form tankers, echoing the news about the Hormuz Strait attack. Flavors are sharp and tense, with heat from harissa and lemon.
Ingredients
- 2 large aubergines
- 200 g chickpeas (canned, drained)
- 100 g cherry tomatoes
- 1 red onion
- 1 lemon (juice and zest)
- 3 tbsp olive oil
- 2 tbsp harissa
- 150 g Greek yogurt
- 1 clove garlic
- 1 tsp ground cumin
- 50 g arugula
- Salt and pepper to taste
- Fresh mint (a few sprigs)
Method
- Preheat the oven to 200°C.
- Halve the aubergines lengthwise. Brush the cut side with 1 tbsp olive oil and sprinkle with salt.
- Place the aubergine halves cut side up on a baking tray. Roast for 25 minutes until soft.
- Meanwhile, quarter the cherry tomatoes and slice the red onion into thin half rings.
- Mix chickpeas, tomato, onion, lemon zest, juice of half a lemon, 1 tbsp olive oil, cumin, and harissa. Season with salt and pepper.
- Make the yogurt dressing: mix yogurt with pressed garlic, juice of the other half lemon, 1 tbsp olive oil, and some salt.
- Let the aubergines cool slightly. Scoop out some flesh from the center, chop roughly, and mix into the chickpea salad.
- Fill the aubergine halves with the salad.
- Pour a broad stripe of yogurt dressing (the 'channel') on each plate. Place a stuffed aubergine (the 'tanker') across the dressing on each plate.
- Garnish with arugula around as 'waves' and some fresh mint.
- Serve immediately.
Serving notes
- Arrange the aubergines clearly as tankers in the yogurt channel, with arugula as splashing water.
- Serve extra harissa on the side for more heat.