This roasted aubergine and bean salad is a vibrant Mediterranean-style dish packed with sweet peppers, creamy feta, crunchy beans and a zesty lemon-herb dressing. Light, nutritious, and full of flavour, it’s the perfect healthy summer salad or colourful side for any meal.
I love a salad that brings together different textures and flavours, and this roasted aubergine salad does just that. The soft, roasted aubergines with the sweet roasted peppers go beautifully with crisp salad leaves, tender green beans, and creamy feta. This healthy salad is also naturally high in fibre and ideal for anyone looking for healthy, balanced meals that support blood sugar control.
It’s a colourful, Mediterranean-inspired salad that’s not only mouthwateringly delicious but also makes a stunning addition to any spring or summer table. Whether you enjoy it as a healthy summer lunch or serve it alongside Roast Chicken (my favourite) or even as a vegetarian side dish with some added plant proteins, it’s always a hit.
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.
🔗 Looking for more inspiration? Explore my round-up of Healthy Whole Food Summer Meals for nourishing, diabetes-friendly recipes you’ll love!
Why You’ll Love This Roasted Aubergine and Bean Salad
Whether you’re serving it as a main for lunch, a side at your next barbecue, or packing it up for a picnic, this roasted vegetable salad is a delicious way to enjoy more plants. But here are some more reasons to try this salad:
- Packed with plant diversity – aubergines, peppers, beans, greens and herbs all come together for a wonderfully nourishing bowl.
- Great for blood sugar balance – high in fibre, full of slow-release carbs, and naturally low in added sugars.
- Delicious served warm or cold – ideal for prepping ahead, popping into lunchboxes or serving as part of a weekend spread.
- Easy to adapt – switch the beans, swap the cheese, or bulk it out with grains or lentils.
- A feast for the eyes – the colours alone make this salad a showstopper for any table!
How to Roast and Store Aubergines
Roasting aubergines brings out their natural sweetness and creates a soft, smoky texture that’s perfect for salads, dips, and mezze-style dishes.
💡I adhoc roast aubergines when the oven is on as it’s a brilliant time saver and meal prep hack. I then have them on hand to add to my favourite curry or homemade tomato sauce
How to roast aubergines:
- Preheat your oven to 200°C (180°C fan / gas mark 6).
- Prick a few holes in each aubergine using a fork or skewer to prevent them from bursting.
- Place directly on the oven shelf (a tray underneath can catch drips) and roast for 30–40 minutes, turning once or twice.
- You’ll know they’re ready when they collapse slightly and the skin is blistered.
- Allow to cool, then slice or scoop out the flesh depending on your recipe.
How to store roasted aubergines:
- Once cooled, store in an airtight container in the fridge for up to 3 days.
- They also freeze well — just chop into chunks or mash slightly before freezing in portions.
- Great for adding to pasta, salads, or grain bowls straight from the freezer!
🧠 Tip: Roasting multiple aubergines at once is a brilliant time-saver — especially if you’re already using the oven for other meals!
Ingredients You’ll Need
This roasted aubergine and bean salad is made with simple, nourishing ingredients that are easy to find and bursting with flavour. It’s a great example of how to build a balanced, blood sugar-friendly plate, which you can learn more about in my Guide to Building Balanced Meals.
Here’s what you’ll need:
- 2 large aubergines – Roasted until soft and golden, aubergines are rich in fibre and full of antioxidants.
- 1 jar roasted red peppers (approx. 250g) – These are a total time-saver. Sweet, soft and full of smoky flavour, they’re perfect straight from the jar. 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.
- 200g green beans – Lightly blanched so they keep their crunch so that they contrast beautifully with the softer veg.
- 200g broad beans or edamame beans – Use whichever you prefer or have on hand. I often keep frozen broad beans in the freezer for convenience, but edamame are equally brilliant with their buttery texture and added plant protein.
- 200g mixed salad leaves – Go for your favourites. I like to mix in a little rocket or watercress for a peppery bite.
- ½ bunch fresh parsley, chopped – Adds a lovely brightness. Frozen parsley works well too if that’s what you’ve got.
- 150g feta cheese – Crumbled on top, it adds that perfect salty hit and a lovely creamy contrast.
For the Dressing:
- 3 tbsp extra virgin olive oil – I use a good-quality Greek olive oil for the best flavour.
- 1 tbsp cider vinegar – A gentle acidity that balances the richness of the aubergine and cheese.
- Juice of ½ lemon – For freshness and zing.
- 1 tsp oregano – Dried or fresh, both work well here.
Simply shake all the dressing ingredients together in a jar and pour over just before serving.
💡 Want to bulk this salad out a little more? Try adding cooked green lentils, chickpeas, or quinoa — all great sources of plant-based protein and fibre.
How to Make Roasted Aubergine Salad
This salad is quick to assemble once your aubergines are roasted — and that can even be done ahead of time to save you stress on the day. Here’s how to put it all together:
- Roast the aubergines – Prick a few holes in each aubergine with a fork, then roast directly on the oven shelf at 200°C (180°C fan) for 30–40 minutes until soft and charred. Let them cool slightly before slicing.
💡 Want to prep ahead? You can roast aubergines in advance and store them in the fridge for up to 3 days. See below for tips on perfect roasting and storage.
2. Blanch the beans – While the aubergines are roasting, blanch the green beans and broad or edamame beans in boiling water for 2–3 minutes. Drain and rinse under cold water to keep them crisp and bright.
3. Prep the veg – Once cooled, slice the aubergines, halve the green beans, and cut the roasted red peppers into strips.
4. Assemble the salad – On a large serving platter or bowl, layer your mixed salad leaves followed by the beans, roasted aubergine slices, and red pepper strips.
5. Make the dressing – In a jar or small bowl, combine the olive oil, cider vinegar, lemon juice, and oregano. Shake well and either pour over the salad or serve on the side.
6. Finish with feta and parsley – Crumble over the feta and sprinkle generously with chopped parsley for a fresh, salty lift.
⏱️ Love time-saving recipes? Check out my Time-Saving Meal Prep Tips for Diabetes Management for easy ways to prep your veg in advance.
Serving Suggestions
This roasted aubergine and pepper salad is delicious on its own as a light, nourishing lunch, but it also works beautifully as a healthy vegetarian side dish for summer meals, barbecues, or mezze-style spreads.
Here are a few of my favourite ways to enjoy it as part of a balanced plate:
- Add a protein boost – Pair it with grilled chicken breasts, salmon, or plant-based proteins like tofu or chickpeas. For a real treat, serve it with my marinated halloumi. The salty, golden edges are the perfect match for the smoky aubergine and sweet roasted peppers.
- Build a hearty vegetarian plate – This salad is ideal alongside Veggie Burgers, especially when served in a warm wholemeal pitta with a generous spoon of hummus and sliced tomatoes.
- Make it a full meal – Toss in some cooked quinoa or brown rice for added fibre and long-lasting fullness. This is a great option if you’re prepping lunchboxes or planning ahead.
- Serve with sweet potato wedges – My Smoked Paprika Sweet Potato Wedges add a warming kick and are packed with nutrition. The flavour combo with this salad is seriously satisfying.
Diabetes Note
This roasted aubergine and pepper salad is naturally high in fibre, low in refined carbs, and balanced with healthy fats and protein, making it a great option for supporting steady blood sugar levels and diabetes-friendly eating.
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