Greek-Inspired Roast Aubergine Salad

A whole roasted aubergine is a thing of pure pleasure. The flesh becomes so tender and, dare I say it, juicy that it becomes the perfect bed for absorbing flavour. This salad takes its inspiration from Greece with olives, feta, honey and mint being the key players in the dressing. 

This dish is perfect for lunch or dinner and if you wanted to bulk it out a bit you could toast a pita bread and chop it up to go alongside for scooping and dipping as you go. As with all salads, the better the ingredients the better the results so get what you can afford and enjoy!

Greek-Inspired Aubergine Salad

Serves 2

olive or rapeseed oil

2 aubergines (250g each)

30g fresh mint

20g almonds

1 lemon

1 tbsp honey

small handful of olives

40g feta cheese

100g bag of salad

sea salt and freshly ground black pepper

Preheat the oven to 180C. Pick the aubergines with a knife then place them whole directly on the bars of the oven and roast for 50 minutes, turning once halfway, until soft and juicy.

Pick the mint leaves into a food processor, then add the almonds and quickly blitzed together. Finely grate in the lemon zest, squeeze in the juice and add in with the honey and 2 tbsp oil. Give the mix another quick mix to incorporate.

Squash and de-stone the olives and roughly chop. Add to the mint mixture and crumble in the feta. Stir everything together then season with salt and pepper.

Divide the salad between plates. Slice the soft aubergines down the middle and place on top then smother with the mint and feta dressing. To eat, I like to chop and toss everything together so you get a bit of all the good stuff in every bite!