Traditional recipes

Roasted aubergine salad recipe

Roasted aubergine salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Carrot salad

Roasted aubergine is tossed with red pepper and carrot in a fresh lemon dressing for a colourful and refreshing salad.

5 people made this

IngredientsServes: 4

  • Roasted aubergine
  • 2 aubergines, sliced lengthwise into thick slices
  • sea salt to taste
  • 1 tablespoon olive oil
  • Lemon dressing
  • 2 tablespoons extra-virgin olive oil, or more as needed
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • sea salt to taste
  • Salad
  • 1 red pepper, cut into matchsticks
  • 2 carrots, cut into matchsticks
  • 2 tablespoons chopped fresh coriander, or to taste

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat oven to 230 C / Gas 8.
  2. Arrange aubergine slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over aubergine.
  3. Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes. Remove aubergine from oven and cool; slice cross-wise into thick slices.
  4. Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper and sea salt together in a bowl until dressing is smooth.
  5. Toss baked aubergine, red pepper and carrots together with lemon dressing until evenly coated. Sprinkle fresh coriander over salad.

Recently viewed

Reviews & ratingsAverage global rating:(7)

Reviews in English (3)

by Chris25

I was looking for an eggplant recipe that didn't contain gobs of cheese. This was very delicious! Thanks for sharing.-20 Feb 2014

by mommyluvs2cook

If I could give this more stars I would! I was not expecting this to be SO GOOD!! I ate this with homemade sprouted tortilla chips. YUM!!!-15 May 2014

Roasted baby aubergine salad with spiced yoghurt dressing recipe

One reason I love aubergine is because it can absorb cooking sauces and dressings so well, almost fooling us into believing it is creating those flavours. Another reason &ndash and not many people know this &ndash is that it contains more nicotine than any other edible plant. Nicotine is a natural appetite suppressant. No wonder aubergine is known in many parts of the world as the &lsquoking of vegetables&rsquo. If you prefer, this salad can be served as a main course for two, with fresh crusty bread.


  • 8 baby aubergines, halved lengthways
  • 1 tbsp olive oil
  • 8 baby aubergines, halved lengthways
  • 1 tbsp olive oil
  • 8 baby aubergines, halved lengthways
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 0.5 tsp turmeric
  • 1 clove garlic, crushed
  • 1 tsp grated fresh root ginger
  • 0.5 tsp dried chilli flakes
  • 150 g low-fat Greek yoghurt
  • 1 pinch sea salt, adjust to taste
  • 1 handful pomegranate seeds
  • 1 tbsp coarsely chopped pistachio nuts
  • 1 tbsp chopped fresh coriander
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 0.5 tsp turmeric
  • 1 clove garlic, crushed
  • 1 tsp grated fresh root ginger
  • 0.5 tsp dried chilli flakes
  • 5.3 oz low-fat Greek yoghurt
  • 1 pinch sea salt, adjust to taste
  • 1 handful pomegranate seeds
  • 1 tbsp coarsely chopped pistachio nuts
  • 1 tbsp chopped fresh coriander
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 0.5 tsp turmeric
  • 1 clove garlic, crushed
  • 1 tsp grated fresh root ginger
  • 0.5 tsp dried chilli flakes
  • 5.3 oz low-fat Greek yoghurt
  • 1 pinch sea salt, adjust to taste
  • 1 handful pomegranate seeds
  • 1 tbsp coarsely chopped pistachio nuts
  • 1 tbsp chopped fresh coriander


  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 4


  1. Preheat the oven to 240C/gas mark 9.
  2. Brush the cut side of the baby aubergines with the olive oil and place them on a baking tray. Bake in the preheated oven for 15-20 minutes or until the aubergines are light brown in colour. Remove from the oven and allow to cool.
  3. Now make the dressing. Pour the olive oil into a non-stick pan, add the cumin seeds and heat on a high heat until the seeds start to sizzle – this should take no longer than 2-3 minutes.
  4. Remove from the heat and quickly mix in the turmeric while the oil is still hot. Allow the oil-and-spice mixture to cool down.
  5. In a mixing bowl, combine the garlic, ginger and chilli flakes with the yoghurt. Pour in the cooled oil-and-spice mixture and combine. Add salt to taste.
  6. To assemble the salad, place the roasted aubergine halves on a serving plate and pour over the prepared dressing. Scatter the pomegranate seeds, pistachio nuts and coriander over the top.

You might also like:


Do you want to comment on this article? You need to be signed in for this feature

Roasted tomato and aubergine salad with feta and pine nuts

I am so excited about this one! I know the title&rsquos a bit of a mouthful, but it&rsquos okay because that&rsquos what makes this salad so amazing &ndash so many tasty bits. I think I might have found my new default &lsquomake this now to make Becca happy&rsquo meal. Roasted tomatoes and aubergine, topped with fresh herbs, crumbled feta and pine nuts, along with a good drizzle of extra virgin olive oil. This is SO good. Plus it only takes about ten minutes of actual effort, which is another reason that it&rsquos perfect for making me happy. Great food with next to no effort = happy bunny.

Aubergine seems to be the Marmite of vegetables &ndash you either love it or you hate it. I see a lot of people saying that they&rsquove never had it cooked properly, or they&rsquove never found a way to make it taste good. To them, I say: make this. This will make you love aubergine like I do (i.e. a lot).

By the way, am I allowed to call this a salad? Even though it&rsquos full of cheese and nuts and other non-salady ingredients? I&rsquom going to say yes, because it makes me feel virtuous. Since nobody seems to know the actual definition of the word &lsquosalad&rsquo, I&rsquom going to go ahead and say that any vegetable-based dish can be considered a salad, which is great because it means that pretty much everything I eat can be considered one. Now I can tell people I eat salad for lunch every day (and actually, I&rsquod be happy to if it was always as good as this).

Of course you can switch this salad up however you like &ndash I&rsquom thinking that next time I&rsquoll give it a little glug of balsamic on top, or some black olives, or maybe I&rsquoll add some roasted courgette slices to the aubergine&hellip I&rsquoll stop before I get too carried away, but you get the idea. Just go with your favourites.

We had this between two of us for lunch, with some pitta bread on the side, but if you&rsquore having it as a full main meal it&rsquoll only serve one &ndash scale the recipe up accordingly.

Recipe Summary

  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 large eggplant, cut into chunks
  • 1 large orange bell pepper, cut into chunks
  • 1 large tomato, sliced
  • 2 cloves garlic, minced, or more to taste
  • 1 tablespoon minced parsley, or to taste
  • salt and ground black pepper to taste

Preheat the oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.

Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Roasted eggplant salad recipe : hsa*ba, myanmar cookbook

This roasted eggplant salad is wonderfully intense, not only from the aromatic crispy garlic and fresh coriander, but also because the roasted eggplants give it a distinctive smoky flavour. The chopped peanuts and sesame seeds add a crunchy texture to the soft flesh, which is dressed with garlic oil, fish sauce and lime juice.


2 medium eggplants
2 small shallots, thinly sliced & soaked in cold water
2 garlic cloves, thinly sliced
2 tablespoons peanut oil


1 teaspoon dried shrimps, pounded into floss
1 teaspoon toasted sesame seeds
1 teaspoon roasted peanuts, chopped
small handful of fresh coriander, chopped
½ lime, juiced
1 tablespoon fish sauce


To get that lovely smoky flavour, place the eggplants whole on a flat baking sheet lined with foil. Pierce the eggplants with a knife to stop them bursting during cooking. Place under a hot grill for 15-25 minutes turning them occasionally. Be sure to let the skin colour and char. While the eggplants are grilling, make the crispy garlic and oil. Heat the oil in a small saucepan and fry the garlic until golden and aromatic. Remove with a slotted spoon and cool. Drain the shallots and squeeze them in your hands to remove any water. Pop them in a bowl.

When the eggplants are ready, cool a little until they can be handled. Cut them in half and scoop out the flesh into the bowl. Mix in 1 tablespoon of the frying oil and the garnishes. Taste and adjust the seasoning so there is a balance of salt and sourness. Serve while the salad is still a little warm.

Warm brown rice salad with roasted aubergine and pistachios

In true new year&rsquos resolution style, I&rsquom starting the year with a nice healthy recipe &ndash this warm brown rice salad with roasted aubergine and pistachios. I must say, considering this recipe is on the healthier side (there&rsquos no cheese or chocolate, at least), it&rsquos delicious &ndash plenty of yummy bits. Sun-dried tomatoes, pistachio nuts, capers, lots of fresh herbs&hellip it all adds up to a seriously delicious brown rice salad.

Not forgetting that roasted aubergine&hellip

I can&rsquot quite decide whether roasted aubergine looks really tasty, or just a bit weird and wrinkly (I suppose a bit of both), but the important thing is that it tastes awesome. So it&rsquos got that going for it. Just don&rsquot look at it too closely, as it does look slightly alien.

I chopped all my ingredients quite coarsely, so they all retain their own texture and you get something different in each bite. The crunchy pistachios, chewy sun-dried tomatoes, juicy roasted aubergine&hellip

I&rsquom so glad I still have some leftovers in the fridge. That&rsquos my lunch sorted. This brown rice salad works really well as a light lunch or dinner on its own, or you can serve it as a side dish if you&rsquod prefer. Delicious, beautiful and versatile.

How do you feel about new year&rsquos resolutions? I know some people think that you should pursue your goals all year round, not just in January &ndash but I figure every little helps, no? I&rsquod rather eat healthily and be more organised (which are always two of my resolutions) for a few weeks out of the year than not at all. So I say, resolve away. Especially if it tastes this good.

  • 3 or 4 large globe eggplants
  • 4 to 5 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Optional: 1 or 2 cloves garlic (crushed)
  • Optional: 1 tablespoon mayonnaise or strained yogurt (Greek yogurt)

Roast your eggplants on the grill, and remove the pulp. Once you've extracted the flesh and discarded the skin and seeds, use it right away. If not, let the pulp sit in a bowl with some water and lemon juice in it. This prevents the eggplant from darkening.

Put your eggplant into a fine wire strainer, and squeeze out any excess liquid. Transfer the pulp to a mixing bowl.

Add the olive oil, salt, pepper, and optional crushed garlic.

With a fork, whip the mixture until it becomes homogenous, light, and fluffy with no large chunks or strings of eggplant. This can take awhile. You may have to take several breaks in between to rest your arm.

Once the puree is ready, you can gently stir in your optional mayonnaise or yogurt. Chill before serving.


  1. Place the yogurt in a bowl, and whisk in just enough cold water to turn it into a sauce, about 2 tablespoons. Season to taste with a little salt. Chill, covered, until needed.
  2. Cut the pomegranate in half and gently pull out the seeds, which are held in a membrane. Peel away and discard the membrane and place the seeds and any juice in a mixing bowl. Chill, covered, until needed.
  3. Place two non-stick baking sheets in the oven and heat the oven to 210°C/fan 190°C/mark 6½. Trim and peel the aubergines. Cut into thick slices lengthways. Mix together the baharat with a generous pinch of salt. Working in batches, spread the aubergine slices on two plates. Lightly sprinkle them with the spice mix, gently rub it across the surface of each slice, then turn and repeat the process on the other side. Drizzle the slices on both sides with up to 9 tablespoons (135ml) of the extra-virgin olive oil - one sliced aubergine needs about 3 tablespoons olive oil.
  4. Arrange the aubergine slices on the hot baking sheets and bake for 10 minutes or until tender, turning them halfway through the cooking. Remove and finish the salad.
  5. In a large bowl, mix together the rocket and pomegranate seeds. Add 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil and seasoning to taste. Mix together and divide between six plates.
  6. Working quickly, tuck the warm aubergine slices into each salad. Drizzle each slice with some pomegranate molasses, then spoon some of the yogurt over each slice. Serve immediately.

To drink: Although not hot, the spice mix together with the sweetness and tartness of the pomegranate seeds and molasses need an aromatic white, such as Viognier or Sauvignon Blanc: The Ned Waihopai River Sauvignon Blanc 2013, £10.49-£10.99, Majestic, Waitrose. Wine details correct at original magazine publication date.

From the February 2015 issue of House & Garden. Recipe by Sybil Kapoor photograph by William Lingwood food preparation and styling by Bianca Nice table styling by Alexander Breeze wine recommendations by Joanna Simon.

Turkey And Aubergines

Think of any recipe you could create using aubergines and the chances are it’s already an established dish in Turkish cuisine. There’s even an aubergine jam!

Turkey loves its aubergines! Thankfully, so do we. Fethiye market has piles of them stacked onto the stalls and they’re a regular feature on our shopping list.

So Many Aubergine Dishes

Mmm, we’ll not go through the full list of our aubergine experiments here. But Turkish musakka, Ekşili Patlıcan (sour aubergine) and the famous dish from the Ottoman kitchen, Hünkar Beğendi are all favourites.

And, of course, let’s not forget the super tasty stuffed aubergines dishes, karnıyarık and imam bayıldı.

Life in Turkey without aubergines? Unimaginable. We know aubergine dishes are much loved by our readers, too.

Reader Tip: This roasted aubergine salad recipe is suitable for both vegetarians and vegans.

How should you serve this dish?

It's a dish that works well warm, at room temperature or cold, depending on what suits the rest of your meal. As I said we had it with some salmon and roast potatoes and it's certainly a good accompaniment to fish.

But it would also work with other things like grilled meats, sausages etc as well as alongside rice or other grains as more of a main, I think, too.

As well as tasting great, another of the great things about this roasted cauliflower and eggplant salad is you can roast the vegetables ahead of time and keep them until you are ready to use them. Just make up the herby dressing at the time so you enjoy the herbs at their freshest.

It's a versatile dish, that gives you the best of both worlds - the depth of flavor roasting brings along with the bright freshness of herbs and citrus. Add in that it's easy and healthy, and you have a side that you definitely need to be making soon.