How To Make Roasted Aubergine Salad
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Serves:
Ingredients
- 2 large aubergines
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup crumbled feta cheese
- dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp honey
- Salt and pepper to taste
Instructions
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Preheat the oven to 200°C (400°F).
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Cut the aubergines into thick slices and place them on a baking sheet. Drizzle with olive oil, salt, and pepper.
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Roast the aubergine slices in the preheated oven for 20-25 minutes, until they are tender and golden brown.
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In a large bowl, combine the cherry tomatoes, red onion, and torn basil leaves.
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In a small bowl, whisk together the dressing ingredients – olive oil, lemon juice, garlic, honey, salt, and pepper.
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Once the aubergine slices are roasted, let them cool slightly, then chop them into bite-sized pieces.
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Add the roasted aubergine to the bowl with the vegetables, and pour the dressing over the salad. Toss gently to combine.
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Sprinkle the crumbled feta cheese over the top of the salad before serving.
Nutrition
- Calories : 180kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 8mg
- Sodium : 480mg
- Total Carbohydrates : 16g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 4g
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