Moroccan aubergine Salad

Moroccan aubergine Salad


  1. Preheat oven to fan 200°C, conventional 220°C, gas 7.
  2. Place the aubergines, squash, onion and garlic in a roasting tin with the harissa paste and 2 tbsp of the olive oil. Toss well and roast for 20 minutes.
  3. Add the chickpeas to the roasting tin and roast for a further 5 – 10 minutes until the squash is soft.
  4. To make the dressing whisk together the lemon zest, lemon juice and remaining olive oil.
  5. Transfer contents of the roasting tin into a large serving bowl and pour over the dressing. Add salad and coriander and toss together gently.
  6. Serve immediately with toasted pitta bread.

Recipe from

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This delicious salad can be served with pitta bread as a meal or on its own as a side dish


2 medium aubergines, cut into 1½ cm thick slices, then cut in half
250g butternut squash, cubed
1 small red onion, sliced
3 cloves garlic, chopped
2 Tbsp harissa paste
3 Tbsp olive oil
400g can chick peas, drained
Grated zest and juice of ½ lemon
70g green salad leaves
1 small bunch coriander, chopped
Pitta breads to serve


Time: 10 mins
Serves: 4
Nutrition: 251 cals, Fat 15.0g (sat fat 2.0g)