Description
- Aubergine Salad recipe with roasted eggplant, orzo & feta. Fresh, easy, and Mediterranean-inspired. Perfect for light lunches or dinner sides.
Ingredients
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1/2 cup orzo
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2 large eggplants, cut into wedges
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1 cup cherry tomatoes
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4 cups mixed lettuce leaves
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1 tablespoon olive oil (for roasting)
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2 tablespoons olive oil (for dressing)
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2 tablespoons balsamic vinegar
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Juice of 1 lemon
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Pinch of sea salt
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Pinch of ground black pepper
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1/2 cup crumbled feta cheese
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Fresh parsley, optional for garnish
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Pine nuts, optional for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Arrange the eggplant wedges on a baking tray and drizzle with 1 tablespoon of olive oil. Toss to coat evenly. Roast for 20 minutes.
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While the eggplant is roasting, cook the orzo according to package instructions. Drain and set aside.
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After 20 minutes, add cherry tomatoes to the tray with eggplant and roast for an additional 10 minutes.
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In a large bowl, combine the lettuce leaves with 2 tablespoons olive oil, balsamic vinegar, lemon juice, salt, and pepper. Toss to coat the greens well.
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In a serving bowl, layer the dressed greens, cooked orzo, roasted eggplant, and tomatoes.
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Sprinkle with feta, parsley, and pine nuts if using. Serve immediately.