Aubergine Recipe Ideas - Summer Salad Ideas


  • 3 tbsp olive oil
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • Sea salt and freshly ground black pepper
  • 1 large/2 small aubergines, cut into thick rounds
  • 2 peppers, seeded and cut into 8th’
  • 1 red onion, cut into wedges
  • 1 x 400g tin butter beans, drained and rinsed
  • 100g 0% natural yoghurt
  • 1 tbsp chilli sauce
  • 1 lemon, juiced
  • 2 tbsp coriander leaves, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
200 per serving
10% %GDA
9g per serving
13% %GDA
2g per serving
8% %GDA
9g per serving
10% %GDA
0.40g per serving
7% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Tip the oil, ground cumin and coriander, salt and black pepper into a medium bowl. Stir to combine then add the aubergines and mix really well until totally coated.

  3. Add the peppers and onions and toss until just coated in the spiced oil.

  4. Tip onto a baking tray then place in the oven to roast for 15 minutes then add the butter beans and return to the oven for another 10-15 minutes until golden brown and tender.

  5. Meanwhile, mix the yoghurt, chilli sauce and lemon juiced together then season with salt and black pepper.

  6. Serve the roasted vegetables hot, warm or cold. Drizzle with the chilli yoghurt and scatter the coriander over the top.