Aubergine & goat’s cheese salad with mint-chilli dressing

Aubergine & goat’s cheese salad with mint-chilli dressing

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(11 ratings)

Prep: 15 mins Cook: 25 mins Plus pickling

Easy

Serves 4
Packed with punchy flavours, this vegetarian main course salad contrasts earthy goat's cheese with tangy dressing and roasted vegetables

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal262
  • fat13g
  • saturates4g
  • carbs27g
  • sugars8g
  • fibre6g
  • protein9g
  • salt0.7g
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Ingredients

  • 2 aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 tbsp extra-virgin olive oil
  • 2 pieces lavash bread or pitta bread
  • 175g cherry plum tomato, halved or quartered
  • 4 large handfuls salad leaves
  • 2 shallot, thinly sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 50g hard goat's cheese

For the mint-chilli dressing

  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp extra-virgin olive oil
  • 1 large handful mint leaves, finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 red chilli, seeds removed, finely chopped
  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

Method

  1. Heat oven to 200C/180C fan/ gas 6. Cut the aubergine into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.

  2. Rip the bread into pieces and put on a baking tray. Just as the aubergine is nearly ready, pop the bread into the oven and bake for 8 mins.

  3. To make the mint-chilli dressing, mix all the ingredients together in a small bowl and season. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, shallots, dressed aubergine and crisp bread on a large platter. Drizzle the reserved dressing over and scatter the goat’s cheese on top.

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Comments, questions and tips

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Comments (8)

msmooo's picture
5

Yum..... only made half recipe wish I had made the whole recipe now for lunch tomorrow!! I did add a light sprinkling of cumin, coriander, cinnamon paprika, and a little cayenne to aubergine whilst roasting. Also chopped a red onion to the roasting pan with the aubergine as mentioned below. The sauce I did add a clove of garlic to the sauce, plus I did add a red onion instead of the shallot to the sauce as that is what I had. Only had feta so that was my cheese.
This will be come a firm favourite.

bitterbal's picture
5

Great salad. We eat this at least once a week. I make it without cheese but use chicken fillet instead. Yum!

marianne_voogt's picture
5

Made this recipe tonight. I really enjoyed the dish. I made a few changes, but not so many.

I baked the eggplant, drizzled in olive oil and salt & peper and then let it cool. I baked the onion in the oven as well.
The whole dish fit together better, in my opinion, when everything was cold. The dressing was fabulous, however I had no regular balsamic vinegar (only passion fruit vinegar). The sweetness of this gave an extra dimension to the dish.

rubycatruby's picture
5

Very rare to find a vegetarian dish that I really love and this ticks all the boxes. Delicious, yummy, filling. I toasted the goats cheese under the grill before serving and seasoned with specialty salt flavoured with dried garlic. Will definitely make again.

Debzie's picture

Lovely - will use red onion next time - shallots are expensive and I don't think they add anything. We don't like raw onion so I fry them a little first - used goat's chees Gouda - very yummy indeed!

broadhaven's picture
5

This was delicious . Wasn't sure hubby wouldn't like it . He did! Very tasty, the dressing was very very good.

andrewnorfolk's picture
5

My Girlfriend cooked this for us tonight.
It was delicious, the mint and chilli dressing was *SO* good will make this again for sure!

winnie999's picture
5

This was really delicious. For me it was longer than 15 mins prep. Worth it though.

Questions (1)

bossylittlemiss's picture

Does it serve four as a main or is it four as a side salad? I want a side salad for eight but not sure if I'll end up with masses if I double it.

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