Moreish aubergine salad | Jamie Oliver recipes (2024)

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  • More Jamie Oliver

Moreish aubergine salad

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

  • Vegetarianv
  • Gluten-freegf

Moreish aubergine salad | Jamie Oliver recipes (2)

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

  • Vegetarianv
  • Gluten-freegf

“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. ”

7 WaysFruitHoneyFeta

Nutrition per serving
  • Calories 340 17%

  • Fat 24.1g 34%

  • Saturates 5.3g 27%

  • Sugars 15.7g 17%

  • Salt 0.8g 13%

  • Protein 9g 18%

  • Carbs 25.1g 10%

  • Fibre 9.3g -

Of an adult's reference intake

Recipe From

7 Ways

By Jamie Oliver

Tap For Method

Ingredients

  • 2 aubergines , (250g each)
  • 1 bunch of mint , (30g)
  • 20 g skin-on almonds
  • 1 lemon
  • 1 tablespoon runny honey
  • extra virgin olive oil
  • 8 mixed-colour olives , (stone in)
  • 40 g feta cheese
  • 100 g bag of mixed salad

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

7 Ways

By Jamie Oliver

Tap For Ingredients

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.

Tips

MAKE YOUR OWN FLATBREAD
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.

HELPFUL HACK
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.

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

HOW TO COOK IN AN AIR FRYER
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.

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Recipe From

7 Ways

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Moreish aubergine salad | Jamie Oliver recipes (2024)

FAQs

How to cook aubergine Jamie Oliver? ›

Place the aubergine slices in a sturdy ovenproof pan. Brush lightly with oil, then sprinkle over ½ teaspoon of cinnamon and a little sea salt and black pepper. Cook for 15 to 20 minutes, or until softened and charred, adding the spring onions, garlic and cherry tomatoes halfway through.

Why do you soak aubergines? ›

In the past, recipes called for aubergines to be sliced and salted before cooking to reduce their bitterness. As modern varieties are much less bitter, that is no longer necessary, unless you're planning to fry them – aubergines soak up oil like a sponge and salting helps reduce that.

How do you make aubergine taste better? ›

But, despite the drama surrounding eggplant and its gross, bland, bitterness, it is possible to make this vegetable taste good. (Fact check: eggplant is technically a berry -*eye roll*.) All you need is some umami-loaded oyster sauce, a little sesame oil, and a generous drizzle of sambal oelek.

Is aubergine the same as eggplant? ›

Aubergine or Eggplant

The British word for eggplant is aubergine, which has French, Catalan, and Arabic origins. Some say the less common white varieties of the typically purple plant led to the name used in the United States, but the terms are generally interchangeable regardless of color or shape.

What happens if you don't salt eggplant before cooking? ›

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

Should aubergines be peeled before cooking? ›

If the skin is smooth and unblemished you can leave it on. Older aubergines should be skinned however as the skin turns bitter. Use a peeler or sharp knife to remove the skin (as thinly as you can). Use the aubergine straight after peeling, otherwise the flesh will discolour.

What is the best way to cook aubergine? ›

Score the flesh with a knife to make a criss-cross pattern. Brush the flesh side with 2 tablespoons of olive oil and season with salt and pepper. Put the aubergines, flesh-side down, in a grill pan or baking tray and grill for 10–12 minutes, until leathery and soft.

How do you cook aubergine without it going soggy? ›

A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking. This will further soften the eggplant preventing it from soaking up fat while cooking.

Do you cook aubergine with skin on or off? ›

If the skin is smooth and unblemished you can leave it on. Older aubergines should be skinned however as the skin turns bitter. Use a peeler or sharp knife to remove the skin (as thinly as you can). Use the aubergine straight after peeling, otherwise the flesh will discolour.

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