Roasted aubergine on a bed of lettuce topped with a feta cheese, mint and olive mix

Moreish aubergine salad

Name: Moreish aubergine salad
Cook time: 55 min
Total time: 55 min
Yield: 2
Ingredients: 2 aubergines (250g each); 1 bunch of mint (30g); 20g skin-on almonds; 1 lemon; 1 tablespoon runny honey; extra virgin olive oil; 8 mixed-colour olives (stone in); 40g feta cheese; 100g bag of mixed salad

Feta cheese, mint, olives, almonds, lemon & honey

Vegetarian Gluten-free

55 mins

Not Too Tricky

serves 2

About the recipe

Here, I’m transforming the humble aubergine into a vibrant salad, topped with a pesto-style dressing that’s full of sweet, sour, and salty flavours. What’s more, the oven does all the hard work for you – with just five minutes of love and care, you can dish up something that’s full of life and colour.

nutrition per serving

Calories

17%

Fat

34%

Saturates

27%

Sugars

17%

Salt

13%

Protein

18%

Carbs

10%

Fibre

of an adult’s reference intake

Recipe From

7 Ways

By Jamie Oliver

Buy now

Ingredients

2 aubergines (250g each)

1 bunch of mint (30g)

20g skin-on almonds

1 lemon

1 tablespoon runny honey

extra virgin olive oil

8 mixed-colour olives (stone in)

40g feta cheese

100g bag of mixed salad

Top Tip

Pistachios or pine nuts would work well in place of the almonds in this tasty pesto-style dressing.

Method

Preheat the oven to 180°C/350°F/gas 4.
Prick the aubergines and place directly on the bars of the oven. Roast for 50 minutes, or until beautifully soft, tender and juicy.
Pick the baby mint leaves and put aside. Pick the rest of the leaves into a pestle and mortar, then add the almonds and roughly crush and pound together. Finely grate in the lemon zest, squeeze in the juice, and muddle in with the honey and 2 tablespoons of extra virgin olive oil. Squash and destone the olives, tear the flesh into the mix, and crumble in the feta. Mix it all together, then season to perfection with black pepper.
Divide the salad and baby mint leaves between your plates. Slice the soft aubergines down the middle and place on top, then smother with the incredible, moreish pesto-style dressing. I like to attack the whole thing, chopping, tossing and mixing everything together as I tuck in. Delicious hot or cold.

Prick the aubergines and place in the air fryer*, then cook at 200°C for 15 minutes, or until beautifully soft and tender. If your air fryer has a basket rather than shelves, you should turn the aubergines over halfway through cooking.

*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.

In a bowl, mix together 4 heaped tablespoons each of self-raising flour and natural yoghurt until you have a dough. Divide into two or four, and roll out nice and thin on a flour-dusted surface. Now you can either leave it plain or embellish it with some fresh herbs, such as thyme or rosemary, and maybe a few slices of garlic – then roll them into the dough so they’ll cook as one. Either pop in a hot oven for a few minutes, or cook in a hot non-stick frying pan for a couple of minutes on each side. Kiss with oil, and serve.

You need your salad leaves to be nice and dry if you want your dressing to stick to them. My top tip is to wrap your washed leaves in a clean tea towel – not too tight – then gather it up and give it a good shake about to remove all that excess moisture.

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