Jamie Oliver Aubergine Salad

If you’re after something light, fresh, and beautifully Mediterranean, the Jamie Oliver Aubergine Salad hits every note. Smoky roasted aubergines, a zingy mint and almond dressing, salty olives, and creamy feta come together in a dish that’s as vibrant as it is satisfying. I made this on a whim for a sunny lunch and was blown away by how simple yet flavorful it was. (inspired by Jamie Oliver)

Ingredients Needed

For the Salad:

• 2 aubergines (eggplants), (250g/9oz each)
• 8 mixed-color olives (stone-in)
• 40g (1½oz) feta cheese
• 100g (3½oz) mixed salad leaves

For the Dressing:

• 1 bunch (30g/1oz) fresh mint
• 20g (¾oz) skin-on almonds
• 1 lemon
• 1 tbsp runny honey
• 2 tbsp extra virgin olive oil

How To Make Jamie Oliver Aubergine Salad

Roast the Aubergines:
First things first—get that oven going at 180°C/350°F/gas 4. Prick the aubergines a few times with a fork (this helps prevent any unexpected explosions in the oven!) and pop them directly on the oven rack. Roast for around 50 minutes. You’ll know they’re done when they’re completely soft, juicy, and the skin is wrinkled.

Make the Dressing:
While the aubergines do their thing, pick off the baby mint leaves and keep them aside for garnish. Grab a pestle and mortar and throw in the rest of the mint along with the almonds. Give them a good bash until everything’s roughly crushed and fragrant. Zest your lemon straight into the mix, then squeeze in the juice, add the honey, and pour in the olive oil. Destone the olives (just squash them with the flat side of a knife) and tear them into the dressing. Crumble in the feta, give everything a good stir, and season with black pepper. No need for extra salt unless you really want it—feta and olives already bring plenty.

Assemble the Salad:
Time to put it all together! Lay out your mixed salad leaves and reserved mint leaves on each plate. Carefully slice the roasted aubergines lengthwise down the middle and nestle them on top of the greens.

Drizzle and Serve:
Spoon that gorgeous dressing all over the warm aubergines and salad. You can give it a gentle toss or leave it more rustic with everything layered. This salad is lush served warm, but equally lovely chilled—perfect if you’re prepping ahead.

Why I Love This Recipe

I made this on a warm weekend afternoon when I didn’t want anything heavy, and it totally hit the spot. The aubergines go wonderfully silky in the oven, and the dressing is just packed with bold, herby, nutty flavor. It’s the kind of dish you can throw together and feel proud of—fancy enough for guests but fuss-free for lunch at home.

Recipe Tips

• Roast your aubergines long enough for that irresistible soft, smoky center—don’t rush them!
• Try pistachios or pine nuts if you’re out of almonds—each brings its own twist.
• Keep the dressing chunky for texture, but don’t skip the lemon zest—it makes the whole thing sing.
• Serve cold or warm—just don’t refrigerate the aubergines when they’re hot; let them cool first.
• Double the dressing and store extra in the fridge—it’s amazing over grilled chicken or couscous.

How To Store This Jamie Oliver Aubergine Salad

At Room Temperature:
Best served freshly made, but can sit out for 1–2 hours if needed (e.g., buffet or picnic).

In the Fridge:
Cool leftovers completely before storing. Use an airtight container and eat within 3 days. Keep the dressing separate if possible for best results.

In the Freezer:
Not recommended. Aubergines change texture when frozen and defrosted, losing that lovely tenderness.

Reheating:
If you want to warm it up, gently reheat the aubergine halves in a pan or microwave, then add the fresh salad and dressing.

Nutrition Facts (per serving)

• Calories: 340
• Carbs: 25.1g
• Protein: 9g
• Fat: 24.1g
• Sugar: 15.7g
• Fibre: 9.3g
• Sodium: Moderate (due to feta and olives)

Let’s Answer a Few Questions!

Can I make this vegan?
Totally! Just skip the feta or use a dairy-free version. You might add a few capers for that salty tang.

What can I use instead of mint?
Basil or parsley would work nicely, though you’ll lose that cool freshness mint gives.

Do I need a pestle and mortar?
Not at all—use a food processor or even finely chop everything with a knife.

Can I add more protein?
Yes! Toss in chickpeas, grilled chicken, or even a soft-boiled egg for a heartier version.

Try More 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