Hey there, fellow food adventurers!
Ever feel like your taste buds are craving something exciting, yet your schedule is screaming for simplicity? I get it! Life is a whirlwind, and sometimes, even the most enthusiastic home chefs need a break from complicated recipes.
That's why I'm thrilled to share this incredibly easy and utterly delicious roasted eggplant salad. Think of it as a flavor party in your mouth, where the star is the humble aubergine (that's eggplant to my North American friends!), all dressed up with a medley of seasonal veggies, fragrant herbs, and a sprinkle of creamy vegan cheese.
This recipe is my go-to for those busy weekdays when I want a meal that’s both nutritious and satisfying. Plus, it’s a total breeze to whip up! We're talking minimal prep time and mostly hands-off cooking – perfect for those days when you'd rather be doing anything but slaving away in the kitchen.
So, what makes this salad so special? Well, first off, the roasted veggies. The oven works its magic, caramelizing the eggplant, red onion, and celery, and bringing out their natural sweetness. The cherry tomatoes add a burst of juicy flavor, while capers and pine nuts offer a delightful salty crunch. Oh, and don't even get me started on the chopped figs – they add a touch of unexpected sweetness that takes this salad to a whole new level!
But the real game-changer? A generous sprinkle of fresh herbs and a few dollops of soft vegan cheese. It's like adding a cozy blanket to a perfect summer's day.
I like to serve this veggie medley on a bed of farro or orzo for a hearty and filling meal, but wild rice, brown rice, or even some lentils will work just as well if you are keeping it gluten free. These grains act as a sort of flavor sponge, soaking up all those delicious roasted vegetable juices, whilst adding a lovely nutty texture to the dish.
Whether you’re planning a light lunch or a complete dinner, this salad is a fantastic choice. It's a celebration of simple, healthy ingredients, transformed into something truly special.
Ingredients
- 240 g / 1 cup farro or small pasta (orzo)
- 1 large (300 g / 10½ oz) aubergine (eggplant)
- 1 small red onion, cut into wedges
- 1 celery stalk, thinly sliced
- 12 cherry tomatoes, halved
- 1 tbsp capers
- 1 tbsp pine nuts
- 2 dry figs, finely chopped
- 30 ml / 2 tbsp olive oil
- 1 garlic clove, finely grated
- 1 tsp dried oregano (or marjoram)
- 1 tsp smoked paprika
- ½-⅓ tsp mild chilli (optional)
- Salt and pepper, to taste
- 15 ml / 1 tbsp balsamic vinegar
- 10 g / 1/3 oz parsley, oregano, or basil, shredded
- Soft vegan cheese (optional)
Instructions
- Preheat the oven to 200°C (390°F).
- Prepare your farro or pasta according to package instructions.
- Chop the eggplant into eights, lay them on a baking tray and bake for 10 minutes, then turn and bake for another 10 minutes.
- Add the red onion, celery, tomatoes, capers, pine nuts, and figs to the tray. Drizzle with olive oil and minced garlic. Season with the herbs, smoked paprika, chilli (if using), salt, and pepper.
- Bake for another 20 minutes, adding balsamic vinegar halfway through. Stir well.
- Plate the roasted vegetables over your farro or pasta. Sprinkle with fresh herbs and vegan cheese, if using. Serve warm, and enjoy!
Notes
- For a gluten-free version, use brown or wild rice, or green lentils.
So, what are you waiting for? Let's get roasting! And if you give this recipe a go, be sure to share your creation with me. I love seeing your culinary masterpieces!
Happy cooking, everyone!
Chef Veggie Vance