Serves
2
Roasted Aubergine and Feta Salad
Roasting aubergine brings out it’s flavours, giving it a nice caramelised taste.
Ingredients
- 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
Directions
- 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
