Roasted Aubergine & Red Pepper Salad

December 2, 2025

Warm roasted vegetable salad with sun-dried tomato pesto

Serves:2-3
Time:~40 minutes
Roasted Aubergine & Red Pepper Salad - Image 1
Roasted Aubergine & Red Pepper Salad - Image 2
Roasted Aubergine & Red Pepper Salad - Image 3

A delicious warm Mediterranean aubergine and red pepper salad tossed with a bright sun-dried tomato pesto and topped with feta. Easy to make, perfect with a side of oven baked salmon, grilled chicken, or vegetarian main with grains or crusty bread on the side.

Ingredients

Roasted Vegetables

  • 2 medium aubergines, cut into large chunks (3–4 cm)
  • 2 red peppers, cut into bite-size pieces
  • 1-2 tbsp olive oil
  • 1¼ tsp dried oregano
  • ½ tsp smoked paprika
  • Salt & black pepper

Sun-Dried Tomato Pesto

  • 40–45 g (about ¼ cup) sun-dried tomatoes in oil
  • 1 tbsp parmesan, finely grated
  • ½ tbsp pine nuts or almonds
  • ½ tbsp lemon juice
  • 1–1½ tbsp olive oil or oil from sun-dried tomatoes
  • 2 tbsp water
  • Pinch of chili flakes (optional)
  • Salt & pepper, to taste

To Finish

  • 60–80 g (2–3 oz) feta, torn
  • Fresh herbs (optional) such as parsley or basil
  • 1-2 tbsp almonds, toasted

Instructions

1. Roast the vegetables

  1. Preheat the oven to 230°C (fan 210°C).
  2. Place aubergine and peppers on a large tray. Add olive oil, oregano, smoked paprika, salt, and pepper. Toss very well so everything is lightly coated.
  3. Roast for 30–35 minutes, turning halfway, until aubergine is soft and golden, and peppers are sweet and slightly charred.

2. Make the pesto

  1. Blend sun-dried tomatoes garlic, parmesan, nuts, lemon, chili flakes (optional), oil from tomatoes or olive oil and 2 tbsp water.
  2. Add more water until it becomes spoonable and not too thick.
  3. Season to taste.

3. Toast almonds

  1. On a dry pan, toast almonds until lightly brown. Chop roughtly.

4. Assemble the salad

  1. Add warm roasted veg to a bowl and add 2–3 tbsp pesto, toss gently.
  2. Taste, add a squeeze of lemon if you want more brightness. Scatter torn feta on top, almonds, and herbs (if using).

Serving Suggestions

  • I served it with oven-baked salmon and a side of spelt, which worked wonderfully together. It would also pair very well with grilled cod, chicken, or tempeh or tofu for a vegetarian option. To make it extra filling, serve it with quinoa, crusty bread, or as a lighter meal with hummus and flatbread. It would also work well combined with a handful of arugula for a fresher taste.

Storage & Meal Prep

  • Fridge: Store in an airtight container for up to 3 days. The flavours deepen as it sits, but the feta may soften, for the best texture add fresh feta just before serving. Reheating: Enjoy warm or at room temperature. To warm: gently heat in a pan for 3–4 minutes or in the oven for 8–10 minutes at 160°C, or in the microwave.

Variations & Substitutions

  • Vegetables: Replace red peppers with yellow peppers or roasted cherry tomatoes. Add zucchini, roasted red onion, or roasted mushrooms for extra depth. Swap aubergine for butternut squash or sweet potato for a sweeter taste. Cheese: Use goat cheese or ricotta salata instead of feta. Protein: Add crispy chickpeas, white beans, or grilled halloumi to make it heartier. Flavour Variations: Add fresh basil, mint, or parsley.

Enjoy!