This delicious Jamie Oliver Aubergine Salad is light, fresh, and packed with Mediterranean flavors! Roasted aubergines turn soft and smoky, paired with a zesty mint and almond dressing, olives, and creamy feta. It’s an easy, healthy dish that works hot or cold. Swap almonds for pine nuts or pistachios for extra crunch—simple and full of flavor!
Ingredients Needed
- 2 aubergines (eggplants), (250g/9oz each)
- 1 bunch (30g/1oz) fresh mint
- 20g (¾oz) skin-on almonds
- 1 lemon
- 1 tbsp runny honey
- 2 tbsp extra virgin olive oil
- 8 mixed-color olives (stone-in)
- 40g (1½oz) feta cheese
- 100g (3½oz) mixed salad leaves
How To Make Aubergine Salad
- Preheat the oven: Set the oven to 180°C/350°F/gas 4.
- Roast the aubergines: Prick the aubergines with a fork and place them directly on the oven rack. Roast for 50 minutes, or until soft, tender, and juicy.
- Prepare the dressing: Pick the baby mint leaves and set them aside. Place the remaining mint leaves in a pestle and mortar, add the almonds, and roughly crush together.
- Add the flavor: Finely grate in the lemon zest, squeeze in the juice, and mix in the honey and extra virgin olive oil. Squash and destone the olives, tear the flesh into the mix, and crumble in the feta. Stir well and season with black pepper.
- Assemble the salad: Divide the mixed salad leaves and reserved baby mint leaves between plates. Slice the roasted aubergines down the middle and place them on top.
- Finish and serve: Drizzle over the pesto-style dressing, mixing and tossing everything together. Enjoy hot or cold!
Recipe Tips
- Roast the aubergines properly: Prick them with a fork before roasting to prevent bursting. Let them roast until very soft and wrinkled for the best texture.
- Crush the almonds well: If the almonds are too big, they won’t mix into the dressing properly. Crush them finely for the best texture.
- Season carefully: Feta and olives are salty, so taste the dressing before adding extra salt. You may not need any at all!
- Serve hot or cold: This salad is delicious either way. If serving cold, let the aubergines cool completely before adding the dressing.
How To Store Leftovers?
Let the leftover aubergine salad cool to room temperature. Store it in an airtight container in the fridge for up to 3 days. For the best taste, keep the dressing separate and add it just before serving.
Nutrition Facts
Serving Size: 1 serving (approximately 238g)
- Calories: 340
- Total Fat: 24.1g
- Saturated Fat: 5.3g
- Total Carbohydrate: 25.1g
- Dietary Fiber: 9.3g
- Sugars: 15.7g
- Protein: 9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Roast Carrot & Goat’s Cheese Salad
- Jamie Oliver 5 Ingredients Pomegranate Salad
- Jamie Oliver Kimchi Coleslaw
- Jamie Oliver Tomato And Feta Salad
Jamie Oliver Aubergine Salad
Description
This delicious Jamie Oliver Aubergine Salad is light, fresh, and packed with Mediterranean flavors! Roasted aubergines turn soft and smoky, paired with a zesty mint and almond dressing, olives, and creamy feta. It’s an easy, healthy dish that works hot or cold. Swap almonds for pine nuts or pistachios for extra crunch—simple and full of flavor!
Ingredients
Instructions
- Preheat the oven: Set the oven to 180°C/350°F/gas 4.
- Roast the aubergines: Prick the aubergines with a fork and place them directly on the oven rack. Roast for 50 minutes, or until soft, tender, and juicy.
- Prepare the dressing: Pick the baby mint leaves and set them aside. Place the remaining mint leaves in a pestle and mortar, add the almonds, and roughly crush together.
- Add the flavor: Finely grate in the lemon zest, squeeze in the juice, and mix in the honey and extra virgin olive oil. Squash and destone the olives, tear the flesh into the mix, and crumble in the feta. Stir well and season with black pepper.
- Assemble the salad: Divide the mixed salad leaves and reserved baby mint leaves between plates. Slice the roasted aubergines down the middle and place them on top.
- Finish and serve: Drizzle over the pesto-style dressing, mixing and tossing everything together. Enjoy hot or cold!
Notes
- Roast the aubergines properly: Prick them with a fork before roasting to prevent bursting. Let them roast until very soft and wrinkled for the best texture.
- Crush the almonds well: If the almonds are too big, they won’t mix into the dressing properly. Crush them finely for the best texture.
- Season carefully: Feta and olives are salty, so taste the dressing before adding extra salt. You may not need any at all!
- Serve hot or cold: This salad is delicious either way. If serving cold, let the aubergines cool completely before adding the dressing.