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Writer's pictureKatrin Peo

Roasted Aubergine and Tomato Salad

Updated: Aug 22

I hereby share a salad recipe that I have made this summer in quite a few occasions for my friends and family. If you are looking for a salad recipe, that's filling and great to enjoy on its own, but also perfect next to a grilled fish or meat, then give it a try.


Aubergine, also known as eggplant and brinjal, is a good source for fibre, potassium, copper, manganese as well as for vitamins B5, B6 and B9. Tomatoes pack a good amount of vitamin A and C, as well as vitamins vitamins B6 and K, amongst other vitamins and minerals.


Roasted aubergine and tomato salad


Roasted aubergine and tomato salad

For 8 persons


Ingredients

  • 2 bigger aubergines

  • 500g of small tomatoes on vine

  • 4 garlic cloves

  • 1 teaspoon of dried oregano

  • 100g of rucola (arugula, rocket)

  • 1 cup of green lentils (you can purchase them raw or already cooked)

  • 15g of fresh mint

  • 15g of flat-leaf parsley

  • 2 spring onions

  • 50g of almond flakes

  • 1 tablespoon of small capers (you can omit those as well)

  • 100g of goat's cheese you can crumble or burrata cheese

  • extra virgin olive oil

  • salt and pepper


Salad dressing

  • 1/2 cup of extra virgin olive oil

  • Juice of one lemon

  • 2 tablespoons of maple syrup


Instructions

Preheat the oven on a roast function to 180C degrees (350F).

Cut the aubergines into small 1.5cm pieces, lay them on the tray. Grate the garlic cloves and mix into aubergines. Add the dried oregano, extra virgin olive oil and salt and mix well. Roast in the oven for 20 minutes. Then add to aubergines tomatoes. Prick each tomato with a toothpick once. Mix the tomatoes and aubergines and roast another 20 minutes.


Chop the mint, parsley and spring onions.

Roast the almond flakes slightly on the pan.

Wash the rucola, lay it out on the plate.

Once the aubergines and tomatoes are ready, let them cool down.

Prepare the salad dressing.

Then put the aubergines and tomatoes on top of rucola. Add the lentils. Crumble the goat's cheese or add small chunks of burrata on top of the salad. Sprinkle with capers if using, then with parsley, mint and green onion. And then sprinkle the almond flakes. Finally drizzle the salad with salad dressing and grind some fresh pepper.


Enjoy!


If you are looking for more salad recipes, then click here.


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