Looking for a simple, healthy, and delicious salad that you’ll actually want to eat? This roasted aubergine salad with red pepper, grains, mint, and a creamy tahini-yoghurt dressing ticks all the boxes. It’s filling, packed with flavour, and ideal for meal prep or weeknight dinners. Whether you serve it warm or enjoy it straight from the fridge, this dish is satisfying and easy to make.
The star of this salad is the roasted aubergine. When baked, aubergine becomes tender and rich, soaking up flavour from the olive oil and seasoning. Paired with jarred red peppers and a mix of fibre-rich grains like red rice and quinoa, it creates a nourishing base full of texture and taste. The crunchy pistachios add contrast, while the fresh mint brings everything to life with its bright, cooling flavour.
What really brings this roasted aubergine salad together is the dressing. Made with thick yoghurt, tahini, olive oil, honey, and a touch of salt, it’s light, creamy, and naturally tangy. Best of all, it comes together in under a minute and elevates the whole dish.
This salad is not only gut-friendly and high in fibre, but it’s also quick to prepare, requiring minimal equipment. It stores well in the fridge and is great for packed lunches or easy dinners. If you’re looking for a healthy, balanced, and delicious salad that’s anything but boring, this roasted aubergine salad is one to look forward to.
Serve With
Serve this salad alongside grilled chicken Sweet Chilli Chicken Skewers or fish Crusted Fish, for a balanced meal. Or enjoy it as a light lunch with crusty bread Easy No Knead Bread
Tips
- Even Roasting: Cut the aubergine into consistent strips to ensure they cook evenly and get nicely caramelised in the oven.
- Jarred Peppers Shortcut: Using roasted peppers from a jar saves time and adds a lovely smoky sweetness without extra prep.
- Warm Grains: Gently heat the grains with a splash of ater, this will keep them moist and fluffy before tossing into the salad.
- Dressing Mix: Shake the yoghurt, tahini, olive oil, honey, and salt together in a small jar for an easy, no-fuss dressing that can also be made ahead.
- Add Freshness Last: Toss the mint and pistachios in just before serving to keep their flavours bright and the crunch intact.
Swaps
Grains: Use cooked brown rice, bulgur wheat or couscous as alternatives to the quinoa and red rice mix.
Roasted red pepper: Char fresh red peppers on a grill or under the broiler, then peel and slice if you prefer fresh roasted vegetables.
Mint: Try fresh parsley or coriander for a different herbal twist.
Pistachio kernels: Use toasted almonds, walnuts or pumpkin seeds for a different crunch and flavour profile.
Tahini: Substitute with almond butter or sunflower seed butter for a nut-free dressing option.
Storage
Fridge: Store in an airtight container for up to 3 days. The flavours deepen as it rests, making it perfect for meal prep.
Freezer: This salad is best fresh or refrigerated; freezing is not recommended as the texture of the grains and roasted vegetables may change.
More Aubergine Recipes
Roasted Aubergine, Pepper & Grains Salad
Ingredients
- 250 g pre cooked grains of your choice I have used Glorious Grains with Red Rice & Quinoa @merchandgourmet
- 1-2 roasted red pepper from a jar
- 1 aubergine cut widthways into 2cm strips
- 25 g mint
- 30 g pistachio kernels roughly chopped
Instructions
- Add the aubergine to a baking tray with a drizzle of oil and salt. Bake at 200C for 20 minutes.
- Meanwhile, in a small jar mix the yoghurt, tahini, salt, oil, honey and mix.
- Heat up the grains into a pan with a bit of water (as per package instructions)
- In a large bowl, toss together the roasted vegetables and grains. Add the mint, pistachio and dressing on top.