Roasted aubergine salad

Create our roasted aubergine salad with lots of different colours and textures, then serve it on a platter to deliver big impact for small effort

  • Prep:15 mins
    Cook:45 mins
    plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 304
  • fat 18g
  • saturates 3g
  • carbs 23g
  • sugars 0g
  • fibre 9g
  • protein 8g
  • salt 0.5g


  • 2 aubergines, chopped
  • 2 red peppers, chopped
  • 2 small red onions, peeled and cut into 8 wedges
  • 6 garlic cloves, skin left on
  • 6 tbsp olive oil
  • 200g cherry tomatoes
  • 400g can chickpeas, drained and rinsed
  • 3 tbsp pomegranate molasses
  • 1 lemon, juiced
  • ½ tsp honey
  • 2 tbsp capers
  • 60g rocket leaves
  • 4 tbsp sunflower or pumpkin seeds


  1. Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.

  2. Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.

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