Roasted Peppers Salad With Aubergine

This roasted peppers salad with aubergine makes a healthy and nutritious side dish or light meal. Full of soft roasted aubergines and delicious flame roasted jarred red peppers complement the crisp beans and lettuce. This will definitely be a salad that will keep you going back for more!

I love a salad that’s packed with different vegetable combinations and the softness of the roasted aubergine and roasted peppers works beautifully with the crisp lettuce and beans here.

Not only is this roasted peppers salad mouthwateringly tasty but I think the colours also make it beautiful too. This salad is great on its own as a lighter lunch or it also makes a wonderful side dish served with cooked plant protein, meats, fish and my marinated halloumi.

The Feta and chopped parsley crumbled on top is one of my all-time favourite toppings on a salad, well any dish really. Parsley has a flavour that just seems to go so well with almost anything and the feta works like seasoning, bringing a salty tang to your dishes.

Jarred Roasted Red Peppers

The jarred roasted red peppers are the star of this salad.

Basically, all the hard work has been done for you as they are often flame-roasted and packed in a light vinegary marinade which adds even more flavour to them. I find they maintain their texture which is softer than a raw pepper but has a slightly smokey and naturally sweet flavour to them.

My favourites are the Karyatis Roasted Red Peppers, however, a lot of the supermarkets have their own brands which tend to be a little cheaper.

What you will need for the roasted peppers salad with aubergine

Roasted Red Peppers

• These are widely available in UK supermarkets  and are a store cupboard favourite
• All the hard work has been done for you as they have been roasted, are skin free and full of flavour

Aubergines

• are nutrient-dense which means that they contain a good amount of vitamins, minerals and fibre

Green Beans

• You can’t beat a lightly blanched green bean in a salad for that extra crunch

Broad or Edamame Beans

• Broad beans are in season from June to mid-September. However, you can enjoy them all year round if you buy them frozen, which is what I tend to do. 
• Edamame are soybeans which are rich in several vitamins and minerals, especially vitamin K. I love their slightly crunchy texture and subtle buttery flavour, particularly in salads

Lettuce leaves

• Choose any of your favourite varieties
• I love a bit of watercress or rocket mixed in as well for that extra peppery crunch

Parsley

• Has a distinctive fresh and light peppery taste
• I used fresh but you could use frozen as well

Feta

• Rich in calcium, phosphorus, niacin and vitamin B12, but it is also a lower calorie and saturated fat option compared to other cheeses
• Add a wonderful salty seasoning to this salad

And for the Dressing:

Extra Virgin Olive oil

• I like to use a good-quality Greek olive oil

Cider vinegar

• a versatile vinegar, particularly good in dressings
• Has a slightly subtler acidity compared to white wine vinegar

Lemon juice

• for extra acidity and freshness

Oregano

• you can use either dried or fresh

Simply combine all the ingredients in a jar or shaker and shake well. Pour all over your salad before serving.

How to make roasted peppers salad with aubergine

So you need to be a little more organised with this salad as the aubergine does need to be cooked and preferably cooled in advance.

Top tip – When my oven is on I tend to roast a couple of aubergines whole every week. When they are cooled I wrap them in foil and store them in my fridge for 3-4 days. They are such a versatile veg and you can add them to tomato or curry sauces, salads, rice dishes and even enjoy them in your sandwiches.

Start by pricking a few holes in your aubergines and then place them directly on the shelf in a preheated oven at 200c /180c fan/gas mark 6 for around 30-40 minutes.

Whilst the aubergine is roasting quickly blanch (lightly cook) the beans in boiling water. Drain and rinse them under the cold tap to stop them from continuing to cook.

Once the aubergine has cooled enough to handle you can prepare your veg for the platter. Slice the aubergines halve the green beans and slice the jarred pepper into strips.

On a platter arrange your fresh salad leaves and then layer up the green beans, broad/edamame beans, aubergine and roasted red peppers.

For the dressing simply combine all of the ingredients in a jar and shake well

Finish with the crumbled feta cheese and chopped parsley. Either pour over the dressing or serve on the side

If you liked this recipe, then take a look at these other delicious and nutritious recipes that are blood sugar-friendly and beneficial for managing diabetes

Serving Suggestions

This salad is wonderful as a side dish or light lunch. However, if you are looking for other ways to enjoy this roasted pepper salad then here are a few of my favourites:

Add Extra Protein – you could add some grilled meat or fish or even better why not try adding some delicious marinated halloumi.

Make some homemade veggie burgers – this salad goes really well with a veggie burger on the side. I like to serve mine in a wholemeal pitta bread with hummus and slices of tomatoes. Use my Veggie Burger Salad recipe below to get the details on how to make just the bean burgers.

Veggie Burger Salad

A super tasty burger bursting with beans and lentils definitely tick all the boxes

For a lighter meal serve with a side of these delicious smoked paprika sweet potato wedges. Full of flavour and nutrition they make the perfect addition to this salad

Diabetes Note

A no-carb count salad that is perfect on its own, as a side dish or served with cooked meats, fish or marinated halloumi.

If you want to add some complex carbohydrates for a more filling option then try some wholegrain couscous, quinoa or even sweet potato.

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Roasted Peppers Salad with Aubergine

Recipe by Michelle

Attractive nutritious and delicious, this roasted peppers salad makes a beautiful centrepiece to your meals

Course: Salads, SidesCuisine: BritishDifficulty: Easy

5 from 1 vote

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Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• 2 large 2 aubergines

• 1 jar 1 jar roasted pepper

• 200 g 200 green beans

• 200 g 200 broad or edamame beans

• 200 g 200 mixed salad leaves

• 1/2 packet 1/2 parsley, chopped

• 150 g 150 feta cheese

• Dressing
  

• 3 tbsp 3 olive oil

• 1 tbsp 1 cider vinegar

• 1/2 1/2 lemon

• 1 tsp 1 oregano

Directions

• Prick a few holes in your aubergines and then place them directly on the shelf in a preheated oven at 200c /180c fan/gas mark 6 for around 30-40 minutes.
• Whilst the aubergine is roasting quickly blanch (lightly cook) the beans in boiling water. Drain and rinse them under the cold tap to stop them from continuing to cook.
• Once the aubergine has cooled enough to handle you can prepare your veg for the platter. Slice the aubergines halve the green beans and slice the jarred pepper into strips.
• On a platter arrange your fresh salad leaves and then layer up the green beans, broad/edamame beans, aubergine and roasted red peppers.
• For the dressing simply combine all of the ingredients in a jar and shake well.
• Finish with the crumbled feta cheese and chopped parsley. Either pour over the dressing or serve on the side.

Equipment

• Measuring SpoonsBuy Here
• Large Platter
• Salad Dressing ShakerBuy Here

Tips and Notes

• If you want to add some complex carbohydrates for a more filling option then try some wholegrain couscous, quinoa or even sweet potato.
• Diabetes note – A no-carb count salad that is perfect on its own, as a side dish or stuffed in a pitta bread for lunch.

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