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Warm aubergine salad

A quick supper or lunch, actually delicious cold as well.


Serves 2

1 large aubergine
250g potatoes, new potatoes halved are best but any will do
50g feta
zest of 1 lemon
handful flatleaf parsley
green beans (optional)
sea salt & freshly ground pepper
2 tablespoons olive oil

Preheat oven to 180°C

Chop aubergine into chunks, roughly corresponding in size with new potatoes. Place in roasting dish with unpeeled garlic cloves, splash of olive oil, thyme and seasoning. Roast for approximately 40 minutes, checking they do not become too roasted and crispy. Remove from oven, tip into a dish, sprinkle with lemon zest, crumbled feta and parsley. Add green beans on top if using.

Approximate cost £2.35