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

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

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(13 ratings)

Prep: 15 mins Cook: 25 mins Plus pickling


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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  • 2 aubergines



    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 shallots, thinly sliced



    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



    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



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


  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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4th Nov, 2015
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.
23rd Sep, 2015
Great salad. We eat this at least once a week. I make it without cheese but use chicken fillet instead. Yum!
26th Sep, 2014
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.
18th Jun, 2014
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.
8th Jan, 2014
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!
16th May, 2013
This was delicious . Wasn't sure hubby wouldn't like it . He did! Very tasty, the dressing was very very good.
1st May, 2013
My Girlfriend cooked this for us tonight. It was delicious, the mint and chilli dressing was *SO* good will make this again for sure!
20th Apr, 2013
This was really delicious. For me it was longer than 15 mins prep. Worth it though.
26th May, 2016
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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