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.
Roasted Aubergine and Potato Salad with Capers
Equipment
- 1 baking tray
- Oven
Ingredients
- 1 large aubergine eggplant, diced
- 3-4 medium potatoes diced
- 2 tbsp capers drained
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1 tsp dried oregano optional
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Preheat your oven to 200°C (400°F).
Prepare the vegetables
- Toss the diced aubergine and potatoes in olive oil, salt, pepper, and dried oregano if using.
- Spread them evenly on a baking sheet.
Roast the vegetables
- Roast in the preheated oven for about 25-30 minutes, or until the potatoes are golden and the aubergine is tender. Stir halfway through to ensure even cooking.
Make the dressing
- In a small bowl, mix together the minced garlic, lemon juice, and capers. Add a little olive oil if needed.
Combine and serve
- Once the vegetables are roasted, transfer them to a serving dish.
- Pour the dressing over the warm vegetables and toss to coat.
- Garnish with fresh parsley and serve warm or at room temperature.
