Roasted aubergine salad
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 2 aubergineschopped
- 2 red pepperschopped
- 2 small red onionspeeled and cut into 8 wedges
- 6 garlic clovesskin left on
- 6 tbsp olive oil
- 200g cherry tomatoes
- 400g can chickpeasdrained and rinsed
- 3 tbsp pomegranate molasses
- 1 lemonjuiced
- ½ tsp honey
- 2 tbsp capers
- 60g rocket leaves
- 4 tbsp sunflower or pumpkin seeds
Nutrition: Per serving
- kcal304low
- fat18g
- saturates3g
- carbs23g
- sugars13g
- fibre9ghigh
- protein8g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.
step 2
Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.
