Roasted Aubergine Salad Recipe
This vibrant Roasted Aubergine Salad combines tender smoky aubergine, juicy tomatoes, red onion, fresh herbs, grains, capers and sweet dried figs with a tangy balsamic dressing. Colourful, satisfying and easy to prepare, it makes a delicious healthy lunch, light dinner or impressive side dish.
Equipment
- 1 Large deep roasting tray
- 1 Sharp Kitchen Knife
- 1 Large mixing spoon
- 1 Large Saucepan:
- 1 Garlic grater or fine grater
- 1 Large Serving Platter –
Ingredients
- 2 large aubergines — about 900 g
- 360 g orzo or farro
- 1½ small red onions
- 2 celery stalks
- 18 cherry tomatoes
- 1½ tablespoons capers
- 1½ tablespoons pine nuts
- 3 dried figs
- 45 ml olive oil
- 2 garlic cloves
- 1½ teaspoons dried oregano
- 1½ teaspoons smoked paprika
- ¼–¾ teaspoon mild chilli flakes
- Salt and black pepper
- 22 ml balsamic vinegar
- 15 g fresh parsley - basil or oregano
- Soft vegan cheese - optional
Instructions
Step 1: Prepare The Grain Base
- Cook the orzo, farro, rice or lentils according to the packet instructions.
- Drain thoroughly once tender and set aside.
- If using orzo, rinse briefly if you prefer a looser texture, then toss with a tiny amount of olive oil to prevent sticking.
- Keep the cooked base warm while you prepare the vegetables.
Step 2: Heat The Oven
- Preheat your oven to 200°C.
- A properly heated oven helps the aubergine soften and caramelise rather than steam.
Step 3: Prepare The Aubergine
- Trim the tops and bottoms from the aubergines.
- Cut each aubergine in half across the middle, then cut each half lengthways into chunky wedges.
- Arrange the pieces in a deep roasting tray with space between them.
- Roast for 10 minutes.
- Carefully turn the aubergine pieces and roast for another 10 minutes.
Step 4: Add The Remaining Vegetables
- Add the red onion wedges, sliced celery and halved cherry tomatoes to the tray.
- Scatter over the capers, pine nuts and chopped dried figs.
- Drizzle with olive oil.
- Add the grated garlic, dried oregano, smoked paprika and chilli flakes.
- Season generously with salt and freshly ground black pepper.
Step 5: Roast Until Golden And Tender
- Stir everything gently so the oil and spices coat the vegetables.
- Return the tray to the oven for approximately 20 minutes.
- Roast until the aubergine is tender, the tomatoes are beginning to collapse and the onions have softened and developed golden edges.
Step 6: Add The Balsamic Vinegar
- About halfway through the final 20-minute roasting period, carefully remove the tray.
- Drizzle over the balsamic vinegar.
- Give the vegetables a gentle stir, taking care not to break up the aubergine.
- Return the tray to the oven and finish roasting.
Step 7: Assemble The Salad
- Spread the cooked orzo, farro, rice or lentils over a large serving platter.
- Spoon the hot roasted vegetables over the top.
- Scatter generously with freshly chopped parsley, basil or oregano.
- Add small pieces of soft vegan cheese if using.
- Serve immediately for a warm Roasted Aubergine Salad, or allow it to cool slightly before serving.
Notes
- 🍆 Choose Firm Aubergines: Select fresh, glossy aubergines that feel firm and heavy for their size to achieve the best roasted texture.
- 🔥 Roast Until Caramelised: Give the vegetables enough space on the tray so the aubergine can roast properly and develop delicious golden, smoky edges.
- 🫒 Coat Evenly With Oil: Toss the aubergine and vegetables thoroughly with olive oil and seasonings to ensure every bite is flavourful.
- 🌶️ Adjust The Chilli: Start with a small amount of chilli flakes and add more if you prefer a spicier Roasted Aubergine Salad.
- 🌿 Add Fresh Herbs Last: Stir through the fresh parsley, basil or oregano after roasting to preserve their bright colour and fresh flavour.
- 🍇 Balance With Balsamic: A splash of balsamic vinegar adds acidity and beautifully balances the sweetness of the roasted vegetables and dried figs.
- 🍽️ Serve Warm or Cool: This Roasted Aubergine Salad is delicious warm, at room temperature or chilled, making it ideal for lunches, picnics and meal prep.