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    Hungry Healthy Happy » Recipes » Salad

    Aubergine Salad

    Published: Apr 26, 2023 by Dannii · This post may contain affiliate links · 8 Comments

    54 shares
    • 28
    Jump to Recipe
    Diet: Vegetarian
    Aubergine salad with a text title overlay.
    Aubergine salad with a text title overlay.

    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.

    A bowl of salad topped with aubergines, tomatoes and crumbled feta cheese.

    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 think you don't like aubergines, then you HAVE to try this aubergine salad.

    If you are looking for more aubergine recipes, why not try our comforting Eggplant Parmesan, easy Aubergine Pizza or delicious Lamb Korma.

    Jump to:
    • Why you will love it
    • Ingredients and substitutions
    • How to make aubergine salad - Step by step
    • What to serve with Aubergine Salad
    • Variations
    • Frequently Asked Questions
    • Extra tips
    • More salad recipes
    • Recipe
    • Feedback

    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

    All the ingredients needed for this recipe with text overlay labels.
    • 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.

    A full ingredients list with measurements is in the recipe card below.

    How to make aubergine salad - Step by step

    Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.

    One: 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.

    Wedges of aubergine drizzled with oil on a baking tray.

    Two: Cook the orzo according to the packet instructions.

    Orzo in a small saucpan.

    Three: Add the cherry tomatoes to the aubergines and return to the oven for a further 10 minutes.

    Roasted aubergines on a baking tray with cherry tomatoes.

    Four: 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.

    A bowl of salad leaves in an oil based dressing.

    Five: 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).

    Four shot collage of aubergine salad being built.

    What to serve with Aubergine Salad

    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.

    Roasted aubergines and tomatoes on top of salad leaves all topped with feta and parsley.

    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.

    A fork lifting a roasted aubergine from a salad.

    Frequently Asked Questions

    How to choose aubergines

    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.

    Do I have to roast the aubergines?

    No, you don't have to, but it does give them the most incredible flavour. You could fry them in a pan instead.

    How to store leftovers

    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.

    heart icon

    Extra 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.

    More salad recipes

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      Watercress Salad
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      Asparagus Salad
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      Halloumi Salad
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    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

    A large bowl of aubergine salad next to a yellow towel.

    Aubergine Salad

    By: Dannii
    Crispy roasted aubergines and tomatoes loaded on top of salad greens and orzo make this Aubergine Salad super delicious and great for feeding a crowd.
    An illustration of a v-shaped plant.
    Vegetarian
    4.91 from 11 votes
    Pin Print Save recipe Recipe saved!
    Course: Lunch
    Cuisine: British, Mediterranean
    Prep: 5 minutes mins
    Cook: 30 minutes mins
    Total: 35 minutes mins
    Servings: 4 servings
    Calories: 315kcal
    Allergens:
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    Dairy
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    Gluten
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    Sulphites
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    Ingredients

    • 100 g Orzo
    • 2 Aubergines - large; cut into wedges
    • 15 Cherry tomatoes
    • 120 g Mixed lettuce leaves
    • 1 tablespoon Olive oil - for the aubergine
    • 2 tablespoon Olive oil - for the dressing
    • 2 tablespoon Balsamic vinegar
    • 1 Lemon - juice only
    • 1 pinch Sea salt
    • 1 pinch Black pepper
    • 60 g 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 tablespoon 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 tablespoon Olive oil, 2 tablespoon 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.

    Notes

    • 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

    Serving: 1portion | Calories: 315kcal | Carbohydrates: 40g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 205mg | Potassium: 833mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2655IU | Vitamin C: 39mg | Calcium: 127mg | Iron: 2mg
    DisclaimerThe 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.

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    Reader Interactions

    Comments

    1. Savita

      May 04, 2023 at 2:47 pm

      4 stars
      This salad was really fulfilling, loved how flavourful it was. Really good.

      Reply
    2. Shadi Hasanzadenemati

      May 04, 2023 at 2:44 pm

      5 stars
      Oh wow, this looks so delicious. My family is going to devour it!

      Reply
    3. Gloria

      May 04, 2023 at 2:41 pm

      5 stars
      It took me years to finally give eggplant a try. Now that I like it, this looks like a great salad for the weekend.

      Reply
    4. Carrie Robinson

      May 04, 2023 at 12:22 pm

      5 stars
      This is so hearty for a salad! :) Definitely the perfect post-workout lunch.

      Reply
    5. Hayley Dhanecha

      May 04, 2023 at 11:10 am

      5 stars
      Loved aubergine in this salad, so easy and refreshing salad that is filling too!

      Reply
    6. Tavo

      May 04, 2023 at 9:52 am

      5 stars
      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.

      Reply
    7. Gina

      May 04, 2023 at 8:11 am

      5 stars
      This salad was calling my name the second I saw it! So happy I made this it was very delicious!

      Reply
    8. Amanda Wren-Grimwood

      May 04, 2023 at 8:06 am

      5 stars
      Can't beat roasted aubergine and I love the idea of using it in a salad with the feta. Totally delicious.

      Reply

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    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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