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, questions and tips

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9th Sep, 2010
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.
7th Sep, 2010
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.
5th Sep, 2010
So easy to make and absolutely delicious. Made it yesterday, and am definitely going to make again soon.
30th Aug, 2010
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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