Roasted Aubergine in Garlic Salad

Roasted Aubergine in Garlic Salad Recipe

An ideal aubergine salad for the summer
Yield: 8    Preparation Time: 10 minutes    Cooking Time: 15 minutes
This is a perfect summer salad as it is packed with healthy vegetables and is cooked over the barbecue.


3 aubergines
3 red onions, peeled and cut into thin wedges
6 ripe tomatoes, quartered
100g green or black olives
4 cloves of garlic, peeled and thinly sliced
8 tablespoons olive oil
2 tablespoons balsamic vinegar
1 fresh basil plant, leaves torn
Salt and freshly ground black pepper

Recipe Instructions

Cook the aubergines.
Trim the aubergines and cut them into ½ cm rounds. Place them in a large bowl and drizzle over half the olive oil, tossing together well. Place the rounds onto the barbeque and cook for 5 minutes on each side.

Cook the other ingredients.
Take the aubergine rounds off the barbeque and place them on a large foil tray. Add the garlic and onion wedges and mix the ingredients together. Cover the tray loosely with foil and cook over the barbeque for another 5 minutes.

Remove the tray from the heat and add the tomato quarters. Transfer all the ingredients into a large salad bowl and drizzle over the balsamic vinegar. Add the basil, olive and remaining oil. Season with salt and pepper and toss well. Serve warm.