AUBERGINE, TOMATO AND PECAN SALAD

I made this vegan dish for a girl’s brunch and it went down a treat (even with the fussy eaters). Roasted aubergine works so well with a spicy tomato melt and the pecans gives it an extra caramel crunch! 

It really doesn’t involve much prep and is great if you want to make a big batch and eat throughout the week!

I'd love to see some of your creations - just tag @headoverhealing :)  

Ingredients; serves 4-5 people;  

4 aubergines  

6 large tomatoes  

1 bag rocket (grams?) 

1 tbsp. chilli seeds 

1 tbsp. mustard seeds 

Handful of pecans  

¼ cup olive oil 

Salt and pepper 

Method: 

Preheat the oven to 190 degrees. 

Chop the aubergines into chunks (1 aubergine = approx. 6 chunks) and place in an oven proof dish. 

Season aubergine with salt, pepper and olive oil and oven for approx. 30 – 40 minutes. 

Chop tomatoes into chunks and season with salt, pepper, chilli seeds and mustard seeds. 20 minutes before the aubergine is ready to come out, add the tomatoes on top of the aubergine and oven for a further 20 minutes (until it becomes a tomato melt). 

Once cooked, remove the dish from the oven and plate up a bed of rocket, season with a little olive oil and add the aubergine bake on top. Sprinkle with crushed pecans for an extra crunch!