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

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

A star rating of 4.7 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
low inkcal262
low insalt0.7g


  • 2 aubergines
  • 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
  • 50g hard goat's cheese

For the mint-chilli dressing

  • 3 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 large handful mint leaves, finely chopped
  • 1 red chilli , seeds removed, finely chopped
  • 1 shallot , finely chopped


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, April 2013

Goes well with


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A star rating of 4.7 out of 5.13 ratings

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