Aubergine Salad (Roasted Eggplant Salad)
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Orzo
- 2 Aubergines (large; cut into wedges)
- 15 Cherry tomatoes
- 120 g Mixed lettuce leaves
- 1 tbsp Olive oil (for the aubergine)
- 2 tablespoons Olive oil (for the dressing)
- 2 tablespoons Balsamic vinegar
- 1 Lemon (juice only)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 60 g Feta
- Fresh parsley (optional; to serve)
- Pine nuts (optional; to serve)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Put 2 Aubergines (cut into wedges) onto a roasting tin and drizzle over 1 tbsp Olive oil. Mix well so that all the aubergine is coated. Put into the oven for 20 minutes.
- Cook 100 g Orzo according to the packet instructions.
- Add 15 Cherry tomatoes to the aubergines and return to the oven for a further 10 minutes.
- Put 120 g Mixed lettuce leaves into a mixing bowl. Add 2 tbsp Olive oil, 2 tbsp Balsamic vinegar, juice of 1 Lemon, 1 pinch Sea salt and 1 pinch Black pepper. Mix well to coat all the leaves.
- Transfer the dressed salad to a serving bowl. Add the cooked orzo, roasted aubergines and tomatoes, 60 g Feta, Fresh parsley and Pine nuts.