Roasted aubergine, fig and maple feta salad

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Roasted aubergine, fig and maple feta salad

Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins + cooling
Cooking 45 mins

Rating: Rated 0 / 5 (0 ratings)

Go Vegan
Choose a vegan cheese of your choice to replace the feta.


  • 1 aubergine, halved lengthways and sliced
  • 2 red onions, cut into wedges
  • 75g pine nuts
  • 4 cloves garlic, chopped
  • 100g pitted herb black olives (optional)
  • 3 tbsp maple syrup
  • 1 tbsp chopped fresh parsley
  • 200g vegetarian feta cheese, sliced
  • 8 tbsp olive oil
  • 2 courgettes, cut into thick sticks
  • 8 medium tomatoes, halved
  • 1 chilli, deseeded and chopped (optional)
  • 4 figs, cut into quarters
  • 8 slices olive ciabatta bread
  • 1 tbsp fresh thyme leaves
  • basil leaves, for scattering


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Toss together the aubergine, 2 tablespoons of the olive oil, the red onion, courgette and pine nuts in a large roasting tin. Arrange the tomatoes in a separate roasting tin, cut-side uppermost. Drizzle over 2 tablespoons of the olive oil. Roast the tomatoes for 30 minutes and the aubergine for 20 minutes.

Stage 2

Remove the aubergine from the oven and carefully stir in 1 clove of the garlic, the chilli and olives (if using), and the figs. Bake for a further 5–10 minutes. Remove both the tomatoes and the aubergine from the oven. Set aside. Drizzle the maple syrup over the aubergine and allow to cool.

Stage 3

Meanwhile, arrange the bread slices on a baking sheet. Mix together the remaining cloves of garlic, the remaining olive oil, the parsley and thyme leaves in a small bowl, and brush over the bread slices. Place in the oven and bake for 15 minutes, until golden.

Stage 4

Arrange the toasts on plates with the aubergine mixture and tomatoes. Top with the feta and scatter with a few basil leaves. Drizzle over the pan juices, then serve.


Roasted aubergine, fig and maple feta salad


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin
Photography: Michael Dannenberg

Nutritional info

Nutritional values are per serving.

  • Calories: 890g
  • Fat: 51g
  • Saturated fat: 12g
  • Protein: 22g
  • Carbohydrates: 83.5g
  • Sugars: 53g
  • Fibre: 15g
  • Salt: 4.2g

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