MOREISH AUBERGINE SALAD

Name: MOREISH AUBERGINE SALAD
Cook time: 55 min
Total time: 55 min
Cuisine: Mediterranean, Greek, European
Ingredients: 2 aubergines (250g each); 1 tablespoon runny honey; 1 bunch of mint (30g); 8 mixed-colour olives (stone in); 20g skin-on almonds; 40g feta cheese; 1 lemon; 100g bag of mixed salad

2 steps

Cook:55min

FETA CHEESE, MINT, OLVIES, ALMONDS, LEMON & HONEY

Updated at: Thu, 17 Aug 2023 02:49:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories250.2 kcal (13%)

Total Fat11.9 g (17%)

Carbs29.5 g (11%)

Sugars16.6 g (18%)

Protein8.3 g (17%)

Sodium475.3 mg (24%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 x 250gaubergines

1 tablespoonrunny honey

30gmint

20galmonds

40gfeta cheese

100gmixed salad

Instructions

Step 1

Preheat the oven to 180°C. Place the whole aubergines directly on the bars of the oven and roast for 50 minutes, or until beautifully soft, tender and juicy.

Step 2

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.