Discover the flavorful delight of our 4 Ingredient Eggplant and Feta Salad. Simple, sophisticated, and perfect for any occasion.

Jamie's aubergine and pomegranate salad brings together some classic middle eastern flavours with a flavourful creamy dressing, perfect for alfresco dining.

Adapted from this recipe from London's Gunpowder restaurant.

The Middle Eastern spice sumac adds a wonderful tangy flavour to this hearty salad.

Don't be afraid about using this amount of oil to cook the aubergines - the excess oil can be squeezed out after cooking. To serve this as bruschetta, simply omit the bread from the recipe and serve on slices of toasted sourdough.

Delicious tamari roasted eggplant lentil salad with sundried tomatoes, capers, and spicy wild arugula. Dressed with a simple za'atar, olive oil, and red wine vinegar dressing.

For the freekeh salad To serve Preheat the oven to 200C. Slice the aubergines in half lengthwise and then crosshatch the flesh with a sharp knife, leaving the skin intact. Place on a roasting tray…

Here is a salad we made for my sister's birthday. It's packed with flavor and perfectly combines crunchy (lettuce, nuts, cucumber) with creamy (tahini and roasted vegetables). A salad that is more than a salad.

Recipe video above. This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. As oposed to a mushy mess, or shrivelled up and dismal! The key is: large pieces and high oven temp.Eggplant is actually really bland when raw, but it completely transforms when roasted. You don't need anything more than salt and pepper, but I've added some suggestions!

My final recipe in this veg series... Hope you have enjoyed! https://bit.ly/2NFDxLl