Roast Aubergine & Mozzarella Salad
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Total: 30 mins
A rich roasted salad full Mediterranean flavour, featuring smokily charred aubergine and red onion, plump vine tomatoes and crispy golden chickpeas, drizzled in a lemony garlic and mint dressing and topped with fresh creamy mozzarella.
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588 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 2 vine tomatoes
  • 1 red onion
  • 400g tin of chickpeas
  • 1 lemon
  • 1 garlic clove
  • A handful of mint, leaves only
  • 100g mozzarella
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 3 tbsp olive oil
You'll need
  • 2 roasting tins
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the tops off the aubergines and cut them into bite-size chunks. Slice the tomatoes into 6-8 wedges each. Peel the red onion and slice it into thin wedges. Divide the veg between 2 large roasting tins.

  • 2.

    Drain and rinse the chickpeas. Shake dry and divide them between the roasting tins. Pour 1 tbsp olive oil into each tin and season with a good pinch of salt and pepper. Toss the veg together, then slide both tins into the oven to roast for 25 mins. The veg will be tender and slightly caramelised.

  • 3.

    Meanwhile, grate the lemon zest into a bowl and squeeze in the juice. Peel and grate in the garlic. Chop the mint leaves and add them to the bowl. Pour in 1 tbsp olive oil and add a little salt and pepper. Stir well.

  • 4.

    Divide the roast salad between a couple of plates and drizzle over the dressing. Tear over the mozzarella and serve.

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