We gave ChatGPT 3 ingredients: aubergine, potatoes and capers and it gave us a recipe for this tasty Mediterranean-inspired roasted aubergine and potato salad with capers!
This isn’t our only 3-ingredient recipe either, right before this post we made some crispy samphire and pickle fritters and you can see all of our easy affordable recipes posted on These 3 Ingredients here.
We didn’t need to change anything at all from the first go at this recipe, it turned out great on our first try. Just watch your oven temperature and be careful to over do the vegetables on the second bake. We split a cooking time of 25 minutes in 2, turning the vegetables between and it was perfect. We have a fan oven, and it was set to 200°C.
You don’t need much equipment to make this dish, just a chopping board and a sharp knife, an oven and a lined baking tray. We used a silicone baking sheet because nothing sticks to them and it reduces our kitchen waste as well.
This warm salad only takes 5 minutes to prepare and an easy put-your-feet-up 25 minutes to cook in the oven. So plenty of time to clean up and grab a cup of tea (that’s the British speaking).
We love this Mediterranean-style roasted vegetable salad, the potatoes and aubergines have great texture and are coated in the subtle flavours of some salt and pepper and olive oil, perfect for roasting. The zesty and tangy dressing adds a load of zing to the dish and honestly makes this dish. We love it.
This is a perfect meal to enjoy year-round, it’s got summer salad vibes but is also great still warm out of the oven in the winter. We’re thinking about adding some more ingredients and making this a featured recipe, using some olives and sun-dried tomatoes too.
Easy Vegan Roasted Eggplant (Aubergine) Salad Recipe
Equipment
- 1 baking tray
- 1 Oven
- 1 Chefs Knife
- 1 Chopping board
Ingredients
- 1 Large eggplant (aubergine) diced
- 340 g Baby potatoes diced
- 2 Tbsp capers drained and finely chopped
- 4 1/2 Tbsp extra-virgin olive oil
- 2 Cloves garlic minced
- 1 Tbsp lemon juice
- 1 tsp dried oregano
- Ground salt and pepper to taste
- Fresh parsley or basil to garnish
Instructions
- Start by preparing the vegetables. First, dice the eggplant into half-inch cubes. Then dice the baby potatoes into quarters.
- Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6
- In a large mixing bowl toss the diced eggplant and potatoes, sun-dried tomatoes and olives in 2 tablespoons of olive oil, with salt, pepper, and the dried oregano.
- Once well mixed spread your salad mix out evenly on a baking tray.
- In the middle of your preheated oven roast for about 25 minutes, or until the potatoes are golden and the aubergine is tender. Remove to turn everything over halfway through to be sure it cooks evenly.
- While the vegetables are in the oven now is the perfect time to finely chop the capers and mince the garlic.
- To make the dressing, in a bowl, mix together the capers, garlic, lemon juice, and 1 1/2 tablespoons of olive oil.
- Once the vegetables are roasted, transfer them to a serving dish.
- Serve warm or at room temperature and pour over your garlic, and lemon dressing. Then garnish with a sprig of fresh herbs.
