Roasted Aubergine Salad

by Bryony Harrison (follow)
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Healthy (1888)      Vegetarian (1517)      Salad (362)      Aubergine (12)     
Add some flavour to your aubergine by creating your own sauces and dressings.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Makes: 4 servings

2 aubergine
3 sweet potatoes
2 spring onions
12 new potatoes
140g mixed leaf salad
3 tbsp apple cider vinegar
2 tsp honey
2 tsp tomato paste
2 tsp soy sauce
1 tsp ground ginger
1 tbsp coconut oil
Dash of balsamic vinegar

Pre-heat the oven to 200 ༠C/ 180 ༠C fan/400༠F/6 Gas.

roast aubergine, salad

Chop the sweet potatoes.
Slice the aubergines in half lengthwise and rub in coconut oil.

roast aubergine, salad

Bake the sweet potatoes and aubergines in the oven for 25 minutes.
Steam the new potatoes over a pan of hot water for about 20 minutes, or until soft enough to stick a knife through.
Divide the mixed leaf salad between four bowls.
Chop the spring onions and divide equally between the salad bowls. The add the sweet potatoes and three new potatoes per bowl.

roast aubergine, salad

Mix together the cider vinegar, honey, soy sauce, tomato paste, and ground ginger, and then drizzle over the salad.

roast aubergine, salad

Place half an aubergine on top of each salad and drizzle with balsamic vinegar.

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