35+ Irresistible Italian Aubergine Salad Recipes You Need to Try

Italian cuisine is known for its fresh, vibrant ingredients and bold flavors.

One of the most beloved vegetables in Italian cooking is aubergine (eggplant), known for its tender flesh and rich, earthy flavor.

It is the perfect base for a wide variety of salads that balance smoky, savory, and fresh elements in one dish.

Whether roasted, grilled, or sautéed, aubergine makes for a wonderful addition to any salad.

In this blog, we’ve curated a collection of over 35 Italian-inspired aubergine salad recipes that will take your taste buds on a flavorful journey across the Mediterranean.

From simple roasted aubergine with fresh herbs to more elaborate salads with mozzarella, balsamic vinegar, and olives, these recipes are perfect for any occasion—whether you’re looking for a light lunch, a hearty side dish, or something to impress your guests at a dinner party.

Each salad brings its own unique twist on this versatile vegetable, making it easy to incorporate aubergine into your meals all year round.

35+ Irresistible Italian Aubergine Salad Recipes You Need to Try

Italian aubergine salads are a fantastic way to bring a taste of the Mediterranean to your table.

The recipes in this blog offer a range of flavors, from the deep smokiness of grilled aubergine to the creamy texture of roasted varieties paired with fresh herbs and tangy dressings.

No matter your preference, these 35+ Italian aubergine salad recipes are sure to become a staple in your kitchen.

Embrace the versatility of aubergine and experiment with these delightful salads to elevate your meals with delicious, healthy ingredients. Buon appetito!

Grilled Italian Aubergine Salad

This grilled Italian aubergine salad combines smoky, tender slices of aubergine with fresh herbs, sun-dried tomatoes, and a tangy balsamic dressing. The dish is perfect for a summer barbecue or as a light, healthy side. The depth of flavor from the grilled aubergine and the richness of the sun-dried tomatoes elevate this salad into a Mediterranean delight.

Ingredients:

• 2 large aubergines, sliced into 1/2-inch thick rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 1/4 red onion, thinly sliced
• 1 tbsp capers
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Brush the aubergine slices with olive oil and season with salt and pepper.
2. Grill the aubergine slices for 3-4 minutes per side, until they are tender and have nice grill marks.
3. In a small bowl, whisk together the balsamic vinegar, honey, and a pinch of salt to make the dressing.
4. Once the aubergines are grilled, arrange them on a large platter. Scatter the chopped sun-dried tomatoes, basil, oregano, red onion, and capers over the top.
5. Drizzle the dressing evenly over the salad and sprinkle with crumbled feta, if using.
6. Serve immediately or refrigerate for an hour for enhanced flavors.

This Grilled Italian Aubergine Salad is a perfect example of how simple ingredients can come together to create a flavorful, satisfying dish. The smokiness from the grilled aubergine pairs beautifully with the tangy dressing and the richness of the sun-dried tomatoes and feta. It’s a versatile salad that can serve as a light main dish or a side, making it ideal for any occasion, from a weeknight dinner to a casual gathering.

Italian Aubergine and Tomato Salad

A classic Italian-inspired salad, this dish showcases the freshness of ripe tomatoes paired with the rich, velvety texture of sautéed aubergine. Finished with a drizzle of olive oil and a sprinkle of fresh basil, this salad brings together the simplicity and elegance of Italian cuisine.

Ingredients:

• 2 medium aubergines, cubed
• 3 ripe tomatoes, chopped
• 1/4 cup extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, torn
• 1 tbsp pine nuts, toasted (optional)

Instructions:

1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the aubergine cubes and sauté for 8-10 minutes, stirring occasionally, until golden and tender.
2. Add the minced garlic to the pan and sauté for another 30 seconds until fragrant.
3. Remove the aubergine from the skillet and allow it to cool slightly.
4. In a large mixing bowl, combine the chopped tomatoes, sautéed aubergine, balsamic vinegar, and the remaining olive oil. Toss to coat evenly.
5. Season with salt and pepper to taste. Sprinkle fresh basil leaves on top and, if desired, add toasted pine nuts for extra crunch.
6. Serve the salad warm or chilled.

This Italian Aubergine and Tomato Salad offers a fantastic balance of flavors and textures. The sweetness of the tomatoes complements the savory, slightly smoky taste of the sautéed aubergine. The fresh basil adds an herbaceous note, while the pine nuts provide a satisfying crunch. Whether served as a side dish or a light lunch, this salad is a wonderful way to celebrate the vibrant flavors of Italian cuisine.

Roasted Aubergine and Mozzarella Salad

This roasted aubergine and mozzarella salad is a celebration of Italian ingredients, combining the rich flavors of roasted aubergine, creamy mozzarella, and a zingy lemon dressing. The salad is both hearty and refreshing, making it perfect as a starter or light main dish.

Ingredients:

• 2 medium aubergines, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 ball of fresh mozzarella, torn into pieces
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the aubergine slices on a baking sheet and drizzle with olive oil. Season with salt and pepper, and roast for 20-25 minutes, turning halfway, until the aubergines are golden and tender.
2. While the aubergines roast, prepare the dressing by whisking together lemon juice, olive oil, oregano, salt, and pepper.
3. Once the aubergines are roasted, let them cool slightly. Arrange the aubergine slices on a platter, layering with torn mozzarella, halved cherry tomatoes, and red onion slices.
4. Drizzle the lemon dressing over the salad and garnish with fresh parsley.
5. Serve immediately or chill for a refreshing summer dish.

This Roasted Aubergine and Mozzarella Salad is a beautiful combination of flavors and textures. The warmth of the roasted aubergine contrasts wonderfully with the cool, creamy mozzarella, while the lemon dressing adds a bright, citrusy finish. The combination of savory and tangy elements makes this salad a refreshing yet satisfying option for any meal, and it’s a great way to showcase the versatility of aubergine in Italian cuisine.

Italian Aubergine and Chickpea Salad

This hearty Italian aubergine and chickpea salad is a robust and satisfying dish that features roasted aubergine, crunchy chickpeas, and a zesty lemon dressing. Infused with Mediterranean flavors, it’s a protein-packed salad that can be enjoyed on its own or as a side dish. Perfect for a light lunch or a vibrant addition to any dinner spread.

Ingredients:

• 2 medium aubergines, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and chopped
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed aubergine on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and smoked paprika, then roast for 20-25 minutes until golden and tender.
2. In the last 10 minutes of roasting the aubergine, spread the chickpeas on a separate baking sheet and drizzle with the remaining olive oil. Roast for 10-15 minutes, until crispy.
3. In a large bowl, combine the roasted aubergine, crispy chickpeas, sliced red onion, and chopped olives.
4. In a small bowl, whisk together lemon juice, red wine vinegar, and a pinch of salt and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss everything to combine. Garnish with fresh parsley.
6. Serve warm or at room temperature.

This Italian Aubergine and Chickpea Salad is a fulfilling and flavorful dish that brings together a delightful combination of textures—from the soft roasted aubergine to the crispy chickpeas. The tangy dressing enhances the natural flavors, while the olives and red onion add an extra layer of depth. Perfect for meal prep, it can be stored in the fridge for a few days, making it an ideal option for busy lunches or a refreshing side to a Mediterranean-inspired dinner.

Italian Aubergine and Ricotta Salad

This refreshing Italian aubergine and ricotta salad is a simple yet elegant dish, with grilled aubergine slices paired with creamy ricotta and a zesty lemon dressing. It’s light, full of flavor, and a perfect choice for a summer meal or as a side dish to complement pasta or grilled meats.

Ingredients:

• 2 medium aubergines, sliced into rounds
• 1/2 cup ricotta cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 lemon, zested and juiced
• 1/4 cup cherry tomatoes, halved
• Fresh basil leaves, torn
• 1 tbsp pine nuts, toasted

Instructions:

1. Preheat the grill or grill pan over medium heat. Brush the aubergine slices with olive oil and season with salt and pepper.
2. Grill the aubergine slices for 3-4 minutes per side, until tender and slightly charred.
3. While the aubergines are grilling, prepare the ricotta by mixing it with lemon zest and juice in a small bowl. Season with a pinch of salt and pepper.
4. Once the aubergines are grilled, arrange them on a platter. Spoon the ricotta mixture on top of the aubergines, then scatter the halved cherry tomatoes and fresh basil leaves.
5. Toast the pine nuts in a dry pan for 2-3 minutes, until golden, then sprinkle them over the salad.
6. Serve immediately, or allow the salad to cool for a refreshing option.

This Italian Aubergine and Ricotta Salad offers a perfect balance of flavors and textures. The creamy ricotta enhances the smokiness of the grilled aubergine, while the bright lemon and fresh basil add a refreshing note. The toasted pine nuts bring an unexpected crunch, rounding out the dish beautifully. It’s an ideal light meal for warm weather, or an elegant side to serve at a dinner party.

Italian Aubergine, Pesto, and Arugula Salad

This Italian aubergine, pesto, and arugula salad is a vibrant and aromatic dish that combines the earthiness of roasted aubergine with the peppery bite of fresh arugula. The basil pesto dressing adds a rich, herbal depth, making this salad a true celebration of Mediterranean flavors.

Ingredients:

• 2 medium aubergines, cubed
• 3 tbsp olive oil
• Salt and pepper, to taste
• 2 cups fresh arugula
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, shaved
• 1/4 cup basil pesto (store-bought or homemade)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cubed aubergine on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, then roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the aubergine roasts, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown.
3. In a large mixing bowl, toss the roasted aubergine with fresh arugula, toasted pine nuts, and shaved Parmesan cheese.
4. Drizzle the basil pesto over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.
5. Serve the salad immediately or let it rest for a few minutes to allow the flavors to meld together.

This Italian Aubergine, Pesto, and Arugula Salad is a delightful mix of robust and fresh flavors. The roasted aubergine offers a warm, savory base, which is complemented perfectly by the peppery arugula and the fragrant basil pesto. The pine nuts add a delightful crunch, while the Parmesan cheese rounds out the dish with its nutty richness. This salad can be served as a main course for a light lunch or as a delicious side to any Italian meal.

Italian Aubergine and Pepper Salad

This Italian Aubergine and Pepper Salad is a colorful, vibrant dish that combines roasted aubergines with sweet bell peppers, offering a burst of Mediterranean flavors. The subtle smokiness of the aubergine pairs beautifully with the sweetness of the peppers and the tang of balsamic vinegar, creating a hearty yet light salad perfect for any occasion.

Ingredients:

• 2 medium aubergines, cubed
• 2 bell peppers (red or yellow), sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 tbsp balsamic vinegar
• 1/2 tsp dried thyme
• 1/4 cup black olives, pitted and sliced
• 1 tbsp capers

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed aubergine and sliced bell peppers on a baking sheet. Drizzle with olive oil and season with salt, pepper, and dried thyme.
2. Roast the vegetables for 20-25 minutes, stirring halfway through, until the aubergine is tender and golden and the peppers are softened.
3. Remove the vegetables from the oven and let them cool for a few minutes.
4. In a large bowl, toss the roasted aubergine and peppers with the balsamic vinegar, chopped parsley, olives, and capers.
5. Serve immediately at room temperature or chill for an hour for a refreshing dish.

This Italian Aubergine and Pepper Salad is a beautiful medley of textures and flavors. The roasted vegetables bring a depth of sweetness and smokiness, which is complemented by the tangy balsamic vinegar and briny olives. The addition of fresh parsley adds a herby freshness, making this dish a perfect light lunch or a flavorful side to grilled meats or pasta dishes. It’s also an excellent make-ahead option for picnics or potlucks.

Italian Aubergine and Cucumber Salad

The Italian Aubergine and Cucumber Salad is a refreshing and crunchy dish that pairs the soft, smoky roasted aubergine with the cool, crisp bite of cucumbers. A light lemon and olive oil dressing enhances the natural flavors, while fresh basil adds a fragrant note, making this salad ideal for warm days or a healthy side dish.

Ingredients:

• 2 medium aubergines, cut into half-moons
• 1 large cucumber, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup fresh basil, torn
• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the aubergine slices on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and roast for 20-25 minutes, or until golden and tender.
2. In a large bowl, combine the sliced cucumber with the roasted aubergine.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, red wine vinegar, salt, and pepper.
4. Pour the dressing over the aubergine and cucumber mixture and toss gently to combine.
5. Garnish with fresh basil leaves and sprinkle with sesame seeds for added crunch, if desired.
6. Serve immediately or chill for an hour for a more refreshing dish.

This Italian Aubergine and Cucumber Salad offers a wonderfully fresh contrast of flavors. The rich, smoky aubergine is complemented perfectly by the cool, crisp cucumber, while the zesty lemon dressing ties everything together. Fresh basil adds a pop of fragrance, and the sesame seeds bring a satisfying crunch. This salad is ideal as a light, healthy meal on its own or as a refreshing side for grilled fish or chicken.

Italian Aubergine, Tomato, and Burrata Salad

This Italian Aubergine, Tomato, and Burrata Salad is a rich and indulgent dish that combines roasted aubergine, ripe tomatoes, and creamy burrata cheese. The tangy tomatoes and the smooth, soft burrata pair perfectly with the savory aubergine, while a drizzle of extra virgin olive oil and a sprinkle of balsamic vinegar elevates the flavors to a delicious crescendo.

Ingredients:

• 2 medium aubergines, sliced into rounds
• 2 large ripe tomatoes, sliced
• 1 ball of burrata cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Fresh basil leaves, torn
• 1/4 cup pine nuts, toasted (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the aubergine slices on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and roast for 20-25 minutes, or until golden and tender.
2. While the aubergines are roasting, prepare the tomatoes and slice them into rounds.
3. In a small bowl, whisk together the balsamic vinegar, honey, and remaining olive oil to make the dressing.
4. Once the aubergines are roasted and slightly cooled, arrange the aubergine slices on a large platter, layering with the sliced tomatoes and the burrata.
5. Drizzle the balsamic dressing over the salad and sprinkle with fresh basil leaves and toasted pine nuts for extra crunch.
6. Serve immediately as a luxurious main dish or side.

This Italian Aubergine, Tomato, and Burrata Salad is an indulgent and satisfying dish that brings together the richness of burrata with the savory aubergine and sweet, juicy tomatoes. The balsamic vinegar and honey dressing enhances the natural flavors, while the pine nuts add a lovely texture. Perfect for a summer meal or as an impressive appetizer at a dinner party, this salad is a delightful celebration of Italian ingredients.

Grilled Italian Aubergine and Zucchini Salad

This Grilled Italian Aubergine and Zucchini Salad is a light yet flavorful dish that combines smoky grilled aubergine and zucchini with a tangy lemon vinaigrette. It’s perfect for a summer BBQ or as a refreshing side dish to any meal. The grilled vegetables are complemented by fresh herbs and a sprinkle of Parmesan, making it both healthy and indulgent.

Ingredients:

• 2 medium aubergines, sliced into rounds
• 2 medium zucchinis, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your grill or grill pan over medium heat. Brush the sliced aubergine and zucchini with olive oil and season with salt and pepper.
2. Grill the vegetables for about 3-4 minutes per side, until grill marks appear and the vegetables are tender.
3. While the vegetables are grilling, whisk together lemon juice, red wine vinegar, and a tablespoon of olive oil to make the dressing.
4. Once the vegetables are grilled, arrange them on a serving platter. Drizzle the dressing over the vegetables and toss gently to coat.
5. Garnish with fresh chopped basil and grated Parmesan cheese, if desired.
6. Serve warm or at room temperature.

The Grilled Italian Aubergine and Zucchini Salad is a simple yet flavorful dish that celebrates the smoky charred flavors of grilled vegetables. The bright lemon vinaigrette adds a refreshing contrast to the richness of the grilled aubergine, while the fresh basil and Parmesan provide a burst of flavor. This salad is an ideal accompaniment to grilled meats, pasta, or even as a vegetarian main course.

Italian Aubergine and Avocado Salad

This Italian Aubergine and Avocado Salad combines the richness of roasted aubergine with creamy avocado, creating a delightful contrast of textures. A light dressing made with lemon and olive oil enhances the freshness of the avocado, while the aubergine adds a smoky depth. This salad is perfect for a nutritious lunch or as a side to complement a Mediterranean dinner.

Ingredients:

• 2 medium aubergines, cubed
• 1 ripe avocado, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1/4 cup pomegranate seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed aubergine with olive oil, salt, pepper, and smoked paprika. Spread it out on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While the aubergine is roasting, slice the avocado and set aside.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
4. Once the aubergine is roasted and slightly cooled, place it in a large mixing bowl and add the avocado slices.
5. Drizzle the dressing over the salad and gently toss to combine.
6. Garnish with fresh cilantro and pomegranate seeds for a burst of color and flavor.
7. Serve immediately or chill for a refreshing dish.

This Italian Aubergine and Avocado Salad is a beautiful combination of rich, smoky aubergine and creamy avocado, with the lightness of the lemon dressing adding a fresh balance. The smoked paprika gives the dish a subtle depth of flavor, while the cilantro and pomegranate seeds provide a fragrant and colorful finishing touch. This salad is a wonderful option for a healthy and satisfying meal on its own or as a vibrant side to any Mediterranean dish.

Italian Aubergine, Feta, and Walnut Salad

This Italian Aubergine, Feta, and Walnut Salad is a delightful blend of savory roasted aubergine, creamy feta, and crunchy walnuts. The flavors come together beautifully with a tangy balsamic dressing, creating a satisfying salad that works perfectly as a main or a side. It’s a wonderful dish for any occasion, offering a Mediterranean flair with every bite.

Ingredients:

• 2 medium aubergines, sliced into rounds
• 1/4 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup fresh mint, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the aubergine slices on a baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 20-25 minutes, until golden and tender.
2. While the aubergine is roasting, toast the walnuts in a dry pan over medium heat for 2-3 minutes, until fragrant and golden.
3. In a small bowl, whisk together balsamic vinegar and honey to create the dressing.
4. Once the aubergine is roasted and cooled slightly, place it in a large serving bowl.
5. Add the toasted walnuts, crumbled feta, and fresh mint to the bowl. Drizzle with the balsamic honey dressing and toss gently to combine.
6. Serve immediately or at room temperature.

This Italian Aubergine, Feta, and Walnut Salad is a deliciously balanced dish that brings together the rich flavors of roasted aubergine, creamy feta, and crunchy walnuts. The balsamic honey dressing adds a tangy sweetness that complements the savory elements of the salad. With fresh mint providing a refreshing note, this salad is perfect as a light lunch, a side dish, or even as a festive appetizer for gatherings.

Italian Aubergine and Chickpea Salad

The Italian Aubergine and Chickpea Salad is a hearty and nutritious dish that combines the earthiness of roasted aubergine with the protein-packed goodness of chickpeas. Tossed with a zesty lemon dressing and seasoned with garlic and fresh herbs, this salad is both satisfying and light, making it perfect for a filling lunch or as a side dish to a Mediterranean meal.

Ingredients:

• 2 medium aubergines, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced aubergine on a baking sheet, drizzle with olive oil, and season with salt, pepper, cumin, and paprika. Toss to coat evenly.
2. Roast the aubergine for 25-30 minutes, stirring halfway through, until golden brown and tender.
3. While the aubergine is roasting, prepare the dressing by whisking together lemon juice, red wine vinegar, and a tablespoon of olive oil in a small bowl.
4. In a large bowl, combine the roasted aubergine, chickpeas, chopped parsley, and red onion.
5. Pour the dressing over the salad and toss to combine. Adjust seasoning with additional salt and pepper, if needed.
6. Serve immediately or refrigerate for a few hours for enhanced flavor.

The Italian Aubergine and Chickpea Salad is a delightful fusion of flavors and textures, with roasted aubergine offering a smoky depth and chickpeas providing a satisfying crunch. The cumin and paprika bring a warm, aromatic spice, while the lemon dressing adds a fresh and tangy brightness. This salad is a wonderful choice for meal prep, picnics, or as a side dish to complement grilled meats or falafel.

Italian Aubergine and Mozzarella Salad

This Italian Aubergine and Mozzarella Salad combines the rich flavors of roasted aubergine with creamy mozzarella and a zesty tomato dressing. A beautiful, rustic dish that brings together the comforting flavors of Italy, this salad is perfect for an appetizer or a light meal. The mozzarella adds a delicate creaminess that contrasts perfectly with the roasted aubergine.

Ingredients:

• 2 medium aubergines, cut into slices
• 1 ball of fresh mozzarella, torn into pieces
• 2 large tomatoes, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the aubergine slices on a baking sheet and drizzle with olive oil. Season with salt, pepper, and dried oregano.
2. Roast the aubergine for 20-25 minutes, flipping halfway through, until golden and tender.
3. In a small bowl, mix together the chopped tomatoes, balsamic vinegar, and a tablespoon of olive oil to create the dressing. Season with salt and pepper.
4. Once the aubergine is roasted and slightly cooled, arrange it on a platter. Top with the torn mozzarella and drizzle with the tomato dressing.
5. Garnish with fresh basil and serve immediately.

The Italian Aubergine and Mozzarella Salad is a simple yet elegant dish that highlights the delicious flavors of Italian cuisine. The creamy mozzarella complements the smoky aubergine, while the fresh tomato dressing adds a burst of acidity and sweetness. This salad is a great starter or light main course, especially for summer gatherings or Mediterranean-themed meals.

Italian Aubergine and Roasted Garlic Salad

This Italian Aubergine and Roasted Garlic Salad is a flavorful and aromatic dish that pairs the sweetness of roasted garlic with the tender, smoky aubergine. The garlic dressing, made with olive oil and lemon, ties the ingredients together perfectly. With fresh herbs and a slight tang from the lemon, this salad is perfect as a side dish or light lunch.

Ingredients:

• 2 medium aubergines, sliced into rounds
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 1 tbsp fresh thyme, chopped
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Place the aubergine slices on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
2. Arrange the garlic cloves (unpeeled) on the same baking sheet. Roast the aubergine and garlic for 25-30 minutes, until the aubergine is golden and tender, and the garlic is soft.
3. Once the vegetables are roasted, remove them from the oven. Peel the roasted garlic and mash it into a paste.
4. In a small bowl, whisk together the mashed garlic, lemon juice, and remaining olive oil to create the dressing.
5. Place the roasted aubergine in a large bowl and toss it with the garlic dressing. Add fresh thyme and parsley, and toss again.
6. Serve warm or at room temperature.

The Italian Aubergine and Roasted Garlic Salad is a rich, savory dish with layers of flavor from the roasted garlic and smoky aubergine. The garlic dressing adds a creamy and aromatic quality, while fresh herbs provide a burst of brightness. This salad works wonderfully as a side to grilled meats or as a light vegetarian main course, ideal for any Mediterranean-inspired meal.

Note: More recipes are coming soon!