Aubergine Salad
By Ocado
Published on 26 June 2022
This wholesome Moroccan-inspired aubergine salad is a great alfresco dish. Aubergine, tomatoes and red onion are roasted with paprika, cumin and cinnamon and laid on top of a shallow bed of aromatic spelt. Served with mint, pomegranate seeds and hummus – this is a delicious salad either served as a main course on its own or accompanied by some chargrilled meats.Time and servings
40 minsTotal time
2Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 0.5 tsp of paprika
- 0.5 tsp of ground cinnamon
- 0.5 tsp of ground cumin
- 1 large aubergine, cut into 1cm-thick circles
- 2 red onions, cut into thick wedges
- 1 tbsp of olive oil
- 3 garlic cloves, crushed or grated
- 1 tsp of sea salt
- 1 tsp of coarse ground black pepper
- 10 cherry tomatoes
- 1 vegetable stock cube
- 250 g of pearled spelt
- 1 handful of mint, leaves only
- 100 g of pomegranate seeds
- 30 g of feta
- 100 g of houmus
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.Step 2
In a small mixing bowl, add the paprika, cinnamon and cumin and mix together. Then, in another large mixing bowl, add the aubergine and onion. Drizzle the veg with ½ a tbsp of olive oil. Add the garlic and ¾ of the spice mix along with ½ tsp salt and the pepper and mix well.Step 3
Transfer the vegetables to a roasting dish, drizzle with the remaining ½ tbsp of olive oil and roast in the oven for 10 mins. Add the cherry tomatoes and roast for another 10 mins.Step 4
While the vegetables are cooking, bring a pan of water to a rolling boil. Dissolve the vegetable stock cube into the boiling water, then add the spelt and boil for 20 mins. Drain the spelt then mix the remaining spice mix into it along with the remaining ½ tsp salt and spoon onto a large serving platter. Arrange the roasted vegetables on top of the spelt and scatter with mint leaves, pomegranate seeds and crumbled feta, then add the hummus to the side before serving.