Marinated aubergine & rocket salad

Marinated aubergine & rocket salad

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(14 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Juicy chunks of roasted aubergine add satisfaction to this sweet and superhealthy salad

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal122
  • fat9g
  • saturates1g
  • carbs9g
  • sugars9g
  • fibre3g
  • protein2g
  • salt0.02g
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  • 2 aubergines, cut into small chunks



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

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 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…

  • small handful sultanas
  • 50g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Heat oven to 200C/180C fan/gas 6. Toss the aubergine with 2 tbsp olive oil and seasoning in a large roasting tin and roast for 30 mins until golden and soft.

  2. When cooked, toss with the vinegar, sultanas and remaining oil. Scatter over the rocket just before serving. Can be served warm or at room temperature.

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Comments (14)

catie74's picture

Made this for my sister and I but had to use watercress instead of rocket as she isn't a fan of rocket. I like the idea of adding puy lentils

Vegirl's picture

Very simple. Very tasty. More than the sum of its parts. Will definitely make again.

Lizzybrucekins75's picture

Lovely dish for barbecues. I added quinoa and puy lentils to add density and also roasted a few extra veg- yellow pepper, cherry tomatoes and asparagus which also added something.

louweeza's picture

This pleasantly surprised everyone at our BBQ earlier this summer. I'd say the recipe amounts would only serve 4 people as a small side salad or part of a buffet though, definitely not as a main salad/main part of a meal as the aubergines do shrink down in size with cooking. Ohhhh it was yum!
Update: I've made this quite a lot now and add toasted pine nuts and a handful or two of baby spinach if I need to pad it out.

lolaypop's picture

A nice simple salad to go with something flavorsome.

mayrhofer's picture

How about adding some carbs to make it a lunch (or a lunch-box meal)? couscous or pasta....?

rosanna239's picture

One of the tastiest veg dishes I have had in recent months.
I used rapeseed oil and 15 minutes into cooking added halved cherry tomatoes and topped with extra virgin olive oil at the end.
Lovely! :)

elscanterers's picture

Very simple recipes but a lovely combination of ingrediants. I also sprinkled over a few pine nuts.

meisterstueck's picture

This was very lovely and delicious. I added some roasted pine nuts which made it even better I think.

annapapanastasiou's picture

Excellent recipe, great combination of flavors. Highly recommended.

mylerk's picture

I made this for lunch yesterday and really enjoyed it. I used less olive oil and I added tomatoes and basil at the end. I only had a little bit of rocket so I used spinach which worked very well. l will probably make this again. The sultanas made into something a little bit different.

rugibbs's picture

I cooked this last night as a side dish at a dinner party and it was lovely. It's great to have the richness of something roasted, when all you have to do is bung it in the oven pretty much. Great combination of flavours.

lishma's picture

So easy to make and absolutely delicious. Made it yesterday, and am definitely going to make again soon.

marydrum's picture

Served this for Sunday lunch with roast lamb. Was a doddle to put together and really delicious. Used 3 aubergines and a tad more olive oil. Very popular and different!

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