Roasted aubergine salad

Ingredients:

240 g / 1 cup small pasta (such as orzo) or wild/brown rice
1 large eggplant
1 small red onion, sliced
1 celery stalk, thinly sliced
12 cherry tomatoes, halved
1 tablespoon capers
1 tablespoon pine nuts
2 dried figs, finely chopped
30 ml / 2 tablespoons olive oil
1 clove garlic, finely grated
1 teaspoon dried oregano (or marjoram)
1 teaspoon smoked paprika
salt and pepper (to taste)
15 ml / 1 tablespoon balsamic vinegar
10 g chopped parsley, oregano or basil leaves
soft (vegan) cheese (optional)

Directions:

1. Cook the pasta or rice according to the instructions on the package.
2. Preheat the oven to 200°C. Cut the ends off the eggplant and cut it in half, then into eighths (lengthwise).
3. Place the sliced ​​eggplant on a baking sheet and bake for 10 minutes, then turn it over and bake for another 10 minutes.
4. Then add the red onion slices, celery, cherry tomatoes, capers, pine nuts and chopped figs to the tray. Stir in the olive oil and chopped garlic. Season with the dried herbs, smoked paprika and salt and pepper. Return to the oven and bake for a further 20 minutes; stir well halfway through and add the balsamic vinegar.
5. Place the cooked rice or pasta on a large plate, top with the roasted vegetables. Sprinkle with the fresh herbs and cheese.

Yield: 2-4 servings
Recipe: lazycatkitchen.com