Hamdi Saidani This Moreish Aubergine Salad is a smoky and tender recipe, which is made with whole-roasted aubergine and a salty feta cheese dressing. It’s the perfect healthy lunch, ready in about an hour.
Moreish Aubergine Salad Ingredients
- 2 aubergines (250g each)
- 1 bunch of mint (30g)
- 20g skin-on almonds
- 1 lemon
- 1 tablespoon runny honey
- extra virgin olive oil
- 8 mixed-colour olives (stone in)
- 40g feta cheese
- 100g bag of mixed salad
How To Make Moreish Aubergine Salad
- Roast the Aubergines: Preheat the oven to 350°F (180°C). Prick the whole aubergines with a fork and place them directly on the oven bars. Roast for 50 minutes, or until they are completely soft, tender, and juicy.
- Make the Dressing: While the aubergines roast, prepare the dressing. Pick the baby mint leaves and set them aside for garnish. Place the rest of the mint leaves into a pestle and mortar with the almonds and roughly crush them together.
- Combine the Dressing: Finely grate the lemon zest into the pestle and mortar, then squeeze in the juice. Muddle in the honey and 2 tablespoons of extra virgin olive oil. Squash and destone the olives, tear the flesh into the mix, and crumble in the feta cheese. Mix everything together and season to perfection with black pepper.
- Assemble and Serve: Divide the mixed salad leaves and the reserved baby mint leaves between your plates. Once the aubergines are cooked, slice them down the middle and place them on top of the salad. Smother the aubergines with the incredible pesto-style dressing and serve immediately.
Recipe Tips
- How to get the aubergine perfectly soft? The key is roasting them whole. This method steams the inside of the aubergine in its own skin, resulting in a beautifully soft, tender, and smoky flesh that is almost creamy in texture.
- Can I use a different nut? Yes, the recipe notes that pistachios or pine nuts would work wonderfully in place of the almonds. Toasting them lightly in a dry pan beforehand would add an even deeper nutty flavor.
- What if I don’t have a pestle and mortar? You can make the dressing in a small food processor. Pulse the mint and almonds until roughly chopped, then add the other ingredients and pulse a few more times to combine.
- How to get the most flavor from the dressing? Don’t be afraid to give the mint and almonds a good pounding in the pestle and mortar. This helps to release their essential oils and creates a more fragrant and flavorful dressing.
What To Serve With Aubergine Salad
This is a wonderful light lunch on its own, but it also pairs beautifully with:
- A piece of grilled chicken or salmon
- Warm, crusty bread or pita for mopping up the dressing
- A side of herbed couscous or quinoa
How To Store Aubergine Salad
- Refrigerate: This salad is best enjoyed fresh, while the aubergine is warm. If you have leftovers, it’s best to store the components separately. The roasted aubergine and the dressing will keep in airtight containers in the refrigerator for up to 2 days.
- Reheating: The aubergine can be gently reheated in a microwave or oven. Assemble the salad with fresh leaves just before serving.
Moreish Aubergine Salad Nutrition Facts
- Calories: 350-450 kcal
- Fat: 28g
- Carbohydrates: 20g
- Protein: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe vegan?
Yes. To make this dish fully vegan, simply substitute the feta cheese with a plant-based feta alternative and swap the runny honey for an equal amount of maple syrup or agave nectar.
Do I have to peel the aubergine after roasting?
No, it’s not necessary. The skin becomes tender during roasting, and the recipe intends for you to slice the whole aubergine open and eat the soft flesh directly from the skin.
Can I grill the aubergine instead of roasting?
You can, but the texture will be different. For grilling, it would be better to slice the aubergine into thick rounds first, brush them with oil, and grill until tender and charred on both sides.
Try More Recipes:
Moreish Aubergine Salad Recipe
Course: Side DishCuisine: Mediterranean-InspiredDifficulty: Easy2
10
minutes50
450
kcalTender whole-roasted aubergine is served over fresh salad leaves and smothered in a chunky, pesto-style dressing of mint, almonds, and feta.
Ingredients
2 aubergines (250g each)
1 bunch of mint (30g)
20g skin-on almonds
1 lemon
1 tbsp runny honey
Extra virgin olive oil
8 mixed-colour olives
40g feta cheese
100g bag of mixed salad
Directions
- Preheat oven to 350°F (180°C). Prick the whole aubergines and roast them directly on the oven bars for 50 minutes until soft.
- Meanwhile, make the dressing by pounding most of the mint leaves and the almonds in a pestle and mortar.
- Stir in the lemon zest and juice, honey, and 2 tablespoons of olive oil.
- Mix in the torn olive flesh and the crumbled feta. Season with black pepper.
- Divide the salad leaves between plates.
- Slice the hot, roasted aubergines in half and place them on the salad.
- Spoon the dressing over the aubergines and serve immediately.
Notes
- Roasting the aubergines whole is the secret to their incredibly soft, juicy, and smoky flesh.
- This salad is delicious served while the aubergine is still warm, which contrasts beautifully with the fresh leaves and dressing.
- For a vegan version, swap the feta for a vegan alternative and the honey for maple syrup.
- The dressing is intentionally chunky and rustic, like a pesto.