Warm roasted aubergine and tomato salad

Rich in Mediterranean flavours, this dish can be used as a salad, side dish, dip or crostini topping.


2 tbs olive oil

3 medium sized aubergines

1 medium sized red onion

2 garlic cloves

80g tomato paste

1 tin of good plum tomatoes

120-150ml water 

1/2 cup of olives (preferably small)

2 tbs capers

2 tbs good quality balsamic vinegar

salt and pepper


  1. Preheat the oven to 200C. Pierce the aubergines  several times with a tip of a sharp knife. Put the aubergines on a baking tray and bake for 30 minutes or till they are wrinkled all over, and collapse when pressed. 
  2. When the aubergines are cooled, cut in half lengthways  and scoop out the flesh. Discard the skin. Roughly chop the flesh. 
  3. Heat the olive oil in a deep sauté pan (that has a lid), add the onions and garlic and sauté till soften.  
  4. Add the tomato paste, tomatoes (crush them with a fork). Cook for about 10minutes before adding the water, aubergine, olives capers and balsamic vinegar. Simmer  covered for 20-30minutes  or till the mixture is thickened and most liquid is evaporated. 
  5. Season. 
  6. Lovely served at room temperature, as a part of a mezze spread. 

Share this recipe


Keep in touch

and get a free Plant Based Nutrition guide