Roasted aubergine salad with dill

Roasted aubergine salad with dill

Middle Eastern
15 mins Prep · 30 mins Cook

Aubergines need to be well roasted to bring out their flavour. Make sure to cook them until the flesh is tender with no sponginess at all

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 4
Cuisine Middle Eastern
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 395
Fat 25.2g
Saturates 3.4g
Protein 11.1g
Carbs 37.9g
Sugars 10.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven 200°C, gas mark 6.


Quarter the aubergines and red onion and place in a large bowl. Peel and finely grate the garlic.


Combine 44ml of olive oil (approx. 3 tbsp), garlic and sea salt and add the mixture to the aubergine and red onion. Mix well then place in a large roasting dish and roast for approx. 20 minutes, or until super tender.


To make the dressing. Zest and juice the lemon. Combine the lemon juice, the rest of the olive oil, dried oregano, nigella seeds and sea salt flakes and set aside.


When ready to serve, drain and rinse the lentils. In a serving dish, combine the lentils, olives, herbs and salad dress-ing, top with the roasted aubergine and red onion and serve with more freshly squeezed lemon juice.