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Serves 2

Roasted Aubergine and Feta Salad

Roasting aubergine brings out it’s flavours, giving it a nice caramelised taste.


  • 2 aubergines
  • 2 tbsp olive oil
  • 1 tsp dried sage
  • 14 cherry tomatoes, halved
  • 80g spinach
  • 3 tbsp balsamic vinegar
  • Handful mint leaves, chopped
  • 5 spring onions, chopped
  • 1⁄2 red chilli, finely chopped
  • 1 tbsp maple syrup
  • 50g feta cheese, chopped into small cubes


  • Preheat oven to 200°C.
  • Slice the aubergine lengthways and pop in a large oven dish with the olive oil and coat them all well and lay out in a single layer.
  • Season with salt and pepper, and sprinkle over the dried sage.
  • Bake for 10 minutes then turn over and add the tomatoes on top.
  • Bake for another 10 minutes then remove.
  • Pop the spinach in a large bowl with the rest of the ingredients and mix it well but avoiding crushing the spinach leaves.
  • Add the aubergines in when done and the feta cheese and mix well. Serve.
  • Kcal: 308
  • Protein: 8.9g
  • Fat: 20g
  • Carbs: 19g
  • Fibre: 7.4g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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