I liked this one, it’s tasty and fresh. But after some time, the aubergines can taste a little bit… slimy. I’m not a fan of slimy and chewy especially the aubergine skin. But it’s a nice change and it’s quite filling for a salad.
We have two more salad recipes coming up! We’ve been having salad the past few days as it’s just too hot to cook and we’re trying to eat healthy. 😉
2 cups arugula
2 aubergines – chopped
1/2 large onion – sliced
Salt and pepper to taste
I’ve been getting on the diptych, triptych, 4tych these days. 😉
1. For the dressing, mix about 2 tbsp olive oil to 1 tbsp balsamic vinegar, or more depending on your taste. Mix thoroughly, add salt and pepper to taste.
2. Prepare aubergines on an oven pan, drizzle with olive oil, salt and pepper and cook it in a pre-heated oven at 220C for 20-30 minutes or until cooked. When cooked, let it cool.
3. Next, place onions on the oven pan, drizzle with olive oil, salt and pepper and cook it in the oven for about 5-8 minutes.
4. In a large mixing bowl, prepare the dressing and mix in the aubergines, onions and arugula. Mix carefully but thoroughly with your hands.
5. Serve and Enjoy!