Crispy roasted aubergines and tomatoes loaded on top of salad greens and orzo and then scattered with creamy feta and fresh herbs. This is a hearty and comforting Aubergine Salad that is easy to adapt and great for feeding a crowd.
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Aubergine (also known as eggplant) might be a vegetable that divides opinions, but we LOVE it. It's such a meaty vegetable, making it perfect for a meat-free meal and when roasted it totally transforms the flavour and texture.
If you are looking for more aubergine recipes, why not try our quick Air Fryer Aubergine comforting Eggplant Parmesan, easy Aubergine Pizza or delicious Lamb Korma.
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Why You Will Love It
- So easy - Although it is a little time consuming roasting the vegetables, it is so worth it for the flavour. But it's as easy as just putting them in the oven and waiting. Everything else is just mixed together in a bowl.
- Full of flavour - The flavour of the aubergine is just amazing!
- Adaptable - This is a fairly simple salad, with just a few ingredients. But really, any salad ingredients go. We have given lots of ways to adapt it below.
- Versatile - We love this aubergine salad recipe by itself, but it's also great for feeding a crowd when served with some roast meat. We have given lots of ideas below.
Ingredients and Substitutions
- Aubergine - This is the star of the dish. We have give lots of tips for picking the perfect aubergine in the FAQ secion below.
- Tomatoes - These add a nice burst of flavour and some juiciness too and when roasted it really brings out their sweetness. If you didn't want to roast tomatoes, you could add sun-dried tomatoes instead.
- Orzo - This helps to make the salad more filling. You could add another pasta though, but we like orzo because of how small it is.
- Lettuce - Anything goes here. We used a mixture of butterhead and watercress.
- Lemon - Really lightens up the whole salad and adds some freshness.
- Oil - Use a good quality extra virgin olive oil.
- Balsamic - Just like the oil, try to use the best quality you can, as you will be able to taste the difference.
- Salt and pepper - Generously season.
- Feta - Everything is better with feta, right? You can leave this out if you want to keep the salad vegan.
- Parsley and pine nuts - These are optional for serving, but the parsley adds a freshness to the finished salad and the pine nuts a lovely crunch.
Variations
The great thing about this roasted aubergine salad is that it is so easy to adapt. Start with the base salad greens - pretty much anything goes here. You could add some spinach and kale for a green vegetable boost.
Feel free to add other vegetables to the roasting pan along with the aubergines. Courgette (zucchini), bell peppers and red onion all work well.
If you wanted to add some extra protein to the salad, then some cooked beans like chickpeas or butter beans would work, or some cooked lentils.
We made the salad filling by adding some orzo, but other grains like rice, couscous or bulgar wheat would work too.
When it comes to the salad dressing, we kept it simple with some olive oil and balsamic vinegar. However, you could use our Tahini Dressing, which goes really well with the aubergine.
How to Make Aubergine Salad
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Put the aubergine wedges onto a roasting tin and drizzle over the oil. Mix well so that all the aubergine is coated. Put into the oven for 20 minutes.
- Step 2: Cook the orzo according to the packet instructions.
- Step 3: Add the cherry tomatoes to the aubergines and return to the oven for a further 10 minutes.
- Step 4: Put the salad leaves into a mixing bowl. Add the oil, balsamic vinegar, lemon juice, salt and pepper. Mix well to coat all the leaves.
- Step 5: Transfer the dressed salad to a serving bowl (a). Add the cooked orzo (b), roasted aubergines and tomatoes (c), feta, parsley and pine nuts (d).
Serving Suggestions
We would happily eat this on its own, as it really does have everything. You might want to add some protein to the salad itself, and we have given some options for that below.
If you want to serve this aubergine salad as a side to a bigger meal, then it pairs beautifully with our Slow Cooker Lamb Shoulder or Pulled Lamb. It also goes well with our Roasted Duck.
You could also serve it with Roast Chicken or Lemon and Rosemary Salmon.
Dannii's Top Tips
- If you wanted to add some extra flavour, you could put a seasoning blend to the roasted vegetables. Why not try our Peri Peri Seasoning?
- We topped this salad with feta, but Stilton or burrata work well.
- You can swap the pine nuts for seeds like pumpkin or sunflower or even add some toasted walnuts or pecans.
- Add the dressing at the last minute to stop the salad from getting soggy.
- If you like some spice in your meals, then add a sprinkle or red chilli flakes before serving.
Frequently Asked Questions
You should look for aubergines with smooth, shiny skin. They should be uniform in colour and feel heavy for their size. To test the ripeness of an aubergine, gently press the skin with your finger - if it leaves an imprint, it is ripe. Smaller aubergines tend to be less bitter and have thinner skin and less seeds.
Avoid any aubergines that are bruised, wrinkled or have blemishes. They are in season throughout the year, but they are at their best around August/September.
No, you don't have to, but it does give them the most incredible flavour. You could fry them in a pan instead.
If you have any leftovers, they will store in an air tight container in the fridge for up to 3 days. It might get a little soggy after that.
More Salad Recipes
If you've tried this aubergine salad recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Aubergine Salad (Roasted Eggplant Salad)
Ingredients
- 100 g of Orzo
- 2 Aubergines - large; cut into wedges
- 15 Cherry tomatoes
- 120 g of Mixed lettuce leaves
- 1 tablespoon of Olive oil - for the aubergine
- 2 tablespoon of Olive oil - for the dressing
- 2 tablespoon of Balsamic vinegar
- 1 Lemon - juice only
- 1 pinch of Sea salt
- 1 pinch of Ground black pepper
- 60 g of Feta
- Fresh parsley - optional; to serve
- Pine nuts - optional; to serve
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 2 Aubergines (cut into wedges) onto a roasting tin and drizzle over 1 tbsp of Olive oil. Mix well so that all the aubergine is coated. Put into the oven for 20 minutes.
- Cook 100 g of 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 of Mixed lettuce leaves into a mixing bowl. Add 2 tbsp of Olive oil, 2 tbsp of Balsamic vinegar, juice of 1 Lemon, 1 pinch of Sea salt and 1 pinch of Ground 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 of Feta, Fresh parsley and Pine nuts.
Recipe Video
Recipe Tips
- If you wanted to add some extra flavour, you could put a seasoning blend to the roasted vegetables. Why not try our Peri Peri Seasoning?
- We topped this salad with feta, but Stilton or burrata work well.
- You can swap the pine nuts for seeds like pumpkin or sunflower or even add some toasted walnuts or pecans.
- Add the dressing at the last minute to stop the salad from getting soggy.
- If you like some spice in your meals, then add a sprinkle or red chilli flakes before serving.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Tara says
Such a wonderful use for eggplant! Those flavors look so refreshing and I love how easily it all comes together.
Kushigalu says
Never tried aubergine salad before. Looks so delicious. Thanks for sharing.
Savita says
This salad was really fulfilling, loved how flavourful it was. Really good.
Gloria says
It took me years to finally give eggplant a try. Now that I like it, this looks like a great salad for the weekend.
Carrie Robinson says
This is so hearty for a salad! :) Definitely the perfect post-workout lunch.
Hayley Dhanecha says
Loved aubergine in this salad, so easy and refreshing salad that is filling too!
Tavo says
I absolutely loved the aubergine salad! The flavors were perfectly balanced and the texture was spot-on. It's clear that the ingredients were fresh and of high quality. Overall, a delicious and satisfying dish that I would highly recommend.
Gina says
This salad was calling my name the second I saw it! So happy I made this it was very delicious!
Amanda Wren-Grimwood says
Can't beat roasted aubergine and I love the idea of using it in a salad with the feta. Totally delicious.