Roasted aubergine salad

    Roasted aubergine is tossed with red pepper and carrot in a fresh lemon dressing for a colourful and refreshing salad.

    1 person made this

    Serves: 4 

    • Roasted aubergine
    • 2 aubergines, sliced lengthwise into thick slices
    • sea salt to taste
    • 1 tablespoon olive oil
    • Lemon dressing
    • 2 tablespoons extra-virgin olive oil, or more as needed
    • 1/2 lemon, juiced
    • 1 clove garlic, minced
    • 1/2 teaspoon freshly ground black pepper
    • sea salt to taste
    • Salad
    • 1 red pepper, cut into matchsticks
    • 2 carrots, cut into matchsticks
    • 2 tablespoons chopped fresh coriander, or to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 230 C / Gas 8.
    2. Arrange aubergine slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over aubergine.
    3. Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes. Remove aubergine from oven and cool; slice cross-wise into thick slices.
    4. Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper and sea salt together in a bowl until dressing is smooth.
    5. Toss baked aubergine, red pepper and carrots together with lemon dressing until evenly coated. Sprinkle fresh coriander over salad.

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