Warm Eggplant (Aubergine) Salad
At a Glance
- Total
- 50 min
- Servings
- 4 servings
Categories
- Salads
- Side Dish
- Roasting
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
A simple warm salad of cooked eggplant dressed with olive oil.
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Equipment
knife, cutting board, baking tray, pastry brush, mixing bowl
Ingredients
- 2 large eggplants (aubergines)
- 20 ml olive oil
- Extra olive oil, for brushing
Instructions
Preheat the oven to 200°C / 400°F.
Trim the eggplants and cut into thick slices or chunks.
Brush the eggplant lightly with extra olive oil and arrange on a baking tray.
Roast until tender and browned, turning once during cooking.
Transfer the warm eggplant to a bowl and toss with 20 ml olive oil.
Serve warm.
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