This easy Jamie Oliver Aubergine Salad is a simple yet delicious dish that combines creamy feta, fresh mint, and roasted aubergines for a light and nutritious meal. The pesto-style dressing adds a punch of flavor, and you can easily swap almonds for other nuts like pistachios or pine nuts. Perfect hot or cold!
Ingredients Needed
- 2 aubergines (250g/8.8oz each)
- 1 bunch (30g/1oz) of mint
- 20g/0.7oz skin-on almonds
- 1 lemon
- 1 tablespoon runny honey
- Extra virgin olive oil
- 8 mixed-colour olives (stone in)
- 40g/1.4oz feta cheese
- 100g/3.5oz bag of mixed salad
How To Make Aubergine Salad
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Roast the aubergines: Prick the aubergines and place them directly on the bars of the oven. Roast for 50 minutes, or until beautifully soft, tender, and juicy.
- Prepare the pesto-style dressing: Pick the baby mint leaves and set aside. Pick the rest of the leaves into a pestle and mortar, then add the almonds and roughly crush and pound together. Finely grate in the lemon zest, squeeze in the juice, and muddle in the honey and 2 tablespoons of extra virgin olive oil.
- Add olives and feta: Squash and destone the olives, tear the flesh into the mix, and crumble in the feta. Mix it all, then season with black pepper.
- Assemble the salad: Divide the salad and baby mint leaves between your plates. Slice the soft aubergines down the middle and place them on top, then smother with the incredible, moreish pesto-style dressing.
- Serve: Enjoy! The salad is delicious hot or cold.
Recipe Tips
- Don’t skip pricking the aubergines: Pricking the aubergines before roasting helps them cook evenly and prevents them from bursting in the oven.
- Roast the aubergines until soft: Make sure the aubergines are fully tender before removing them from the oven. They should be soft and juicy for the best texture.
- Toast the almonds: Lightly toast the almonds in a dry pan for a few minutes before crushing. This will bring out their natural flavor and add a lovely crunch to the dressing.
- Season generously: Taste the dressing before serving and adjust the seasoning with black pepper and a little extra olive oil if needed to balance the flavors.
How To Store Leftovers?
Let the leftover Aubergine Salad cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 203g)
- Calories: 340
- Total Fat: 24.1g
- Saturated Fat: 5.3g
- Total Carbohydrate: 25.1g
- Dietary Fiber: 9.3g
- Sugars: 15.7g
- Protein: 9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Roast Chicken Salad
- Jamie Oliver Chicken Caesar Salad
- Jamie Oliver Beet Salad
- Jamie Oliver Apple Salad
Jamie Oliver Aubergine Salad
Description
This easy Jamie Oliver Aubergine Salad is a simple yet delicious dish that combines creamy feta, fresh mint, and roasted aubergines for a light and nutritious meal. The pesto-style dressing adds a punch of flavor, and you can easily swap almonds for other nuts like pistachios or pine nuts. Perfect hot or cold!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Roast the aubergines: Prick the aubergines and place them directly on the bars of the oven. Roast for 50 minutes, or until beautifully soft, tender, and juicy.
- Prepare the pesto-style dressing: Pick the baby mint leaves and set aside. Pick the rest of the leaves into a pestle and mortar, then add the almonds and roughly crush and pound together. Finely grate in the lemon zest, squeeze in the juice, and muddle in the honey and 2 tablespoons of extra virgin olive oil.
- Add olives and feta: Squash and destone the olives, tear the flesh into the mix, and crumble in the feta. Mix it all, then season with black pepper.
- Assemble the salad: Divide the salad and baby mint leaves between your plates. Slice the soft aubergines down the middle and place them on top, then smother with the incredible, moreish pesto-style dressing.
- Serve: Enjoy! The salad is delicious hot or cold.
Notes
- Don’t skip pricking the aubergines: Pricking the aubergines before roasting helps them cook evenly and prevents them from bursting in the oven.
- Roast the aubergines until soft: Make sure the aubergines are fully tender before removing them from the oven. They should be soft and juicy for the best texture.
- Toast the almonds: Lightly toast the almonds in a dry pan for a few minutes before crushing. This will bring out their natural flavor and add a lovely crunch to the dressing.
- Season generously: Taste the dressing before serving and adjust the seasoning with black pepper and a little extra olive oil if needed to balance the flavors.
Jamie Oliver Aubergine Salad