This flavour packed salad is very very simple - aubergine chunks are roasted in oil, then tossed with vinegar, oregano, salt and pepper. The aubergine is then tossed with rocket leaves, thinly sliced red onions and parmesan. Tasty and healthy!
- 2 aubergines
- 4 tbsp. extra-virgin olive oil
- 3 tbsp. balsamic vinegar
- 1/2 tsp. dried oregano
- Salt and pepper
- 100g fresh rocket leaves, washed
- 2 small red onions
- 50g shaved parmesan
Chop the aubergines into chunks. Toss with 2 tbsp. oil, salt and pepper and spread on a baking tray. Roast for 30 minutes at 200C until soft and golden.
Whisk together the extra oil, vinegar, oregano, salt and pepper. Pour half over the aubergine and toss to coat. Leave to sit for a few minutes.
Thinly slice the red onions. Toss with the rocket and the rest of the dressing. Top with the roasted aubergines and the shaved parmesan.