Warm Roasted Aubergine Salad with Goat Cheese & Herbs

This roasted aubergine salad has become one of my little comforts at home. The aubergine turns silky in the oven, the garlic-lemon dressing brings it to life, and the goat cheese melts in just enough to make it creamy. I usually think of it as a side dish, but honestly, when I’m working from home, I often make a bowl of this and call it lunch. It’s simple, warm, and always hits the spot.

Close-up of roasted aubergine salad topped with goat cheese, parsley, and garlicky olive oil.

Ingredients

For the aubergine

• 2 medium aubergines, cut into cubes (skin on or zebra-peeled)

• 2 tablespoons olive oil

• Salt and black pepper

For the dressing

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Juice of ½ lemon

• Salt and black pepper

• To finish

• 75 g soft goat cheese, crumbled

• 2 tablespoons chopped parsley (or mint/basil)

Instructions

Preheat the oven to 200°C fan.

Toss the aubergine cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25–30 minutes, stirring once halfway, until golden and tender.

Meanwhile, whisk together the dressing ingredients in a small bowl.

Transfer the roasted aubergine to a serving dish while still warm. Drizzle with the dressing, toss gently, and top with goat cheese and fresh herbs.

Serve warm as a side — or call it lunch with some bread and enjoy.