Skip to content
Standard Shipping

dispatched from New Zealand

Ooni Warranty

Register your products here

Shop with confidence

with 24/7 support

Roast Aubergine and Eggplant Salad
Roast Aubergine and Eggplant Salad

Roast Eggplant Salad


This simple superfood salad makes for a great starter, side, or light lunch. Simply chop some veggies to roast in your Ooni pizza oven and top with a generous drizzle of balsamic dressing. Toss over baby leaf spinach and finish with a sprinkle of pumpkin seeds. Quick, hearty, and refreshing!

Equipment
Cast Iron Pan

Ingredients
175g pumpkin
1 small eggplant, cubed
1 red onion, sliced
1 red pepper, sliced
Handful baby leaf spinach
1 tbsp pumpkin seeds
1 tsp Honey
1 tsp Balsamic vinegar

Method
Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Add the olive oil to your Cast Iron Pan and place inside your oven to heat up. Once the oil is hot, remove the pan and add your eggplant, onion, red pepper, and pumpkin. Place the pan back in the oven and let the vegetables cook for 3-5 minutes, until soft and slightly charred.

Remove the pan and drizzle over the balsamic vinegar and honey. Serve over a bowl of baby leaf spinach, and top with a sprinkle of pumpkin seeds. Perfect hot or cold. Alternatively, use the roast veg as a tasty sandwich or wrap filler!

Download the Ooni App

Pizza Dough Calculator, recipes and videos

Download on the App Store Get it on Google Play

Previous article Double the Deliciousness with a Pizza Baciata (“Kissing” Pizza)

Added to your cart:

Product title

  • (-)
Cart subtotal