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Roasted aubergine and onion salad

Golden roasted aubergine and sweet onion, tossed in tangy garlic
Red wine vinegar makes it bright, with soft herbs throughout
Warm, savory, and deliciously tender for any table tonight

lunch ⏱ 90 min 360 kcal / portion 25.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Roasted aubergine and onion salad
v4 · rb0e705f985 20260727Z1751 10 g soft herb 🔥 preheat the oven to 240°C 🌀 arrange the aubergines and onions on a parchment-lined tray, drizzle with olive oil, and season well 🔥 ⏱ 30 min roast, until golden and tender 🌀 whisk garlic and red wine vinegar separate the onion rings and add them to the vinegar mixture 🔪 cut the aubergine into rough 3cm pieces and fold everything together gently ⏳ ⏱ 30 min marinate 🌀 stir in the soft herbs just before using Roasted Aubergine Salad 🥗 700 g aubergine 280 g onion 140 ml olive oil sea salt to taste black pepper to taste 1 piece garlic 1 tbsp red wine vinegar garlic, red wine vinegar soft herb
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Preparation steps

  1. preheat the oven to 240°C
  2. arrange the aubergines and onions on a parchment-lined tray, drizzle with olive oil, and season well
  3. roast for 30 minutes, until golden and tender
  4. whisk garlic and red wine vinegar
  5. separate the onion rings and add them to the vinegar mixture
  6. cut the aubergine into rough 3cm pieces and fold everything together gently
  7. marinate for at least 30 minutes
  8. stir in the soft herbs just before using

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