Saladsdeliciouslyella
Aubergine Salad Bowl
When you have all the ingredients prepped from our 7-day meal plan | 2, this quick salad bowl comes together in no time. We love pecans and cranberries but you can use any dried fruit and nut that you like, or omit them altogether. If you haven't had a chance to roast the aubergine rounds ahead of time, follow the method from step 1.
👥 1 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Preheat the oven to 200°C fan setting / 220°C.
2
Cut the aubergine into 2cm thick rounds, and place onto a baking tray - ensuring they are not overlapping - and drizzle with olive oil and a pinch of salt. Roast until caramelised and tender, about ⏱️ 20-25 minutes.
aubergine0.5olive oil0.5 tablespoon
3
Smear the hummus on the bottom of your plate. Top with the roasted aubergine rounds, the shredded, dressed vegetables, pecans and cranberries. This keeps well in a container for several hours or you can eat it right away.
aubergine0.5chopped pecans1 tablespoondried cranberries1 tablespoon
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