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Roast Aubergine and Eggplant Salad

Roast Aubergine and 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 aubergine, 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 aubergine, 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! 

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