What is it about miniature versions of food that makes them so much more exciting?! We’re not sure, but as soon as we spotted baby aubergines in the aisles, we instantly felt inspired and knew we had to have them! 

You can find baby aubergines in almost any supermarket, and they look fantastic served in salads. For this recipe, we roasted them in a zingy marinade, then folded them into black olives, feta cheese and lambs lettuce to make a salad that is packed with texture and flavour. Enjoy with a lovely glass of wine and some beautiful focaccia.

Ingredients (serves 2)

  • 350g baby aubergines
  • 10 black olives (halved)
  • 100g feta cheese
  • 60g lambs lettuce

For the marinade:

  • 2 large sun dried tomatoes (fine diced)
  • 1 green chilli (fine diced)
  • Zest of ½ a lemon
  • Juice of 2 lemons
  • 1 large clove of garlic (crushed)
  • 2 sprigs of rosemary (remove stalks and finely chop)
  • Salt and pepper to taste

 For the dressing:

  • 1 tbsp of the sun dried tomato oil (from the a jar)
  • Juice of a lemon
  • Salt and pepper to taste


  1. Preheat the oven to gas mark 6/200℃/400℉.
  2. Mix all of the marinade ingredients. 
  3. Cut the baby aubergines in half and score a criss cross pattern on the flesh side and mix together thoroughly with the marinade.
  4. Bake for 20 minutes or until soft and squidgy. 
  5. Mix together the lemon juice and sundried tomato oil with a little salt and pepper to make the dressing.
  6. Once the aubergines are cooked, leave to cool down slightly.
  7. Wait until the aubergines are not piping hot, and mix together with the olives, feta and lambs lettuce, then coat with the dressing. 
  8. Enjoy!


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