Saladsdeliciouslyella
Peanut Satay Aubergine Salad
This salad is packed full of flavour and is deliciously filling. The thick, creamy peanut satay sauce coats the roasted aubergines and chickpeas, with the spring onions adding a crunch and the edamame beans adding some freshness. We like to make a big batch of the sauce and keep it in the fridge for quick and simple dinners, it's perfect to mix through stir-frys or roasted veggies.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 200C (390F), fan setting.
2
Place the aubergines and drained chickpeas onto a large baking tray and drizzle with olive oil and a pinch of salt. Mix well to ensure everything is coated in the olive oil, before cooking for ⏱️ 35 minutes until soft.
3
Once cooked, remove from the oven and spoon into a large bowl. Mix through most of the sliced spring onions, coriander and sesame seeds - leaving a little for the topping.
4
Place the edamame beans in a small bowl and cover with boiling water. Let them sit for ⏱️ 5-10 minutes until completely cooked through, before draining. Once drained, add them to the salad bowl and mix through.
5
Mix together all of the sauce ingredients until smooth. Once smooth, spoon the sauce into the salad bowl and mix everything together really well. We like ours really saucy so we use all of the sauce, but you can use as much or as little as you like.
6
Spoon the salad into bowls and top with some extra sesame seeds, coriander, sliced spring onions and a pinch of chilli flakes (if using).
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