Roasted Aubergine with Rhubarb Salsa

Roasted Aubergine with Rhubarb Salsa

The rhubarb is taking over!

So I am cramming rhubarb into whatever I can. Breakfasts, lunches, dinners, desserts. Sweet dishes. Savoury dishes. 

And today is the day of the rhubarb salsa. 

Roasted Aubergine with Rhubarb Salsa


It kind of sounds like it shouldn’t work, but it does. I can safely say that I have never used onions and strawberries together before either. But trust me…! 

So arm yourself with some rhubarb! And let’s begin. 


Serves 2.

This takes between 25 minutes – 1 hour 25 minutes to prepare, depending on whether you make your salsa in advance or not.

You will need:

  • 1 large aubergine 
  • 3-4 sticks of rhubarb (the pinker the better) 
  • 4 tbsp lemon juice
  • 3 tbsp maple syrup 
  • 2 medium sized tomatoes (halved and de-seeded)
  • 1/2 green bell pepper (roughly chopped)
  • 1 onion (white or red, it doesn’t matter, peeled and roughly chopped) 
  • 6 strawberries (topped and halved)
  • 1 red chilli pepper (diced and de-seeded)
  • 1/2 inch of fresh ginger (peeled and diced)
 
Preheat the oven to 200C. 
 
Trim the rhubarb stalks at each end. Start by chopping the rhubarb into 2 pieces, around 2 inches long, and place these in a bowl. Add the lemon juice and the maple syrup. Ideally, leave this to marinade overnight in the fridge, but if you’re short of time, just leave it for about 20-30 minutes. 
 
Bake the marinated rhubarb for approximately 20-25 minutes, until softened but still maintaining its shape. Set aside to cool. 
 
Now prepare the aubergine. Cut the aubergine in half (lengthways) and then cut each half in half again (lengthways). Lay these on a baking tray and drizzle with a little olive oil. Place in the oven at 200C for approximately 20 minutes or until soft. 
 
While the aubergine is cooking, prepare the other ingredients. 
 
Roasted Aubergine with Rhubarb Salsa

Then, when you’re about ready to remove the aubergine from the oven, blitz the rhubarb, plus the other ingredients, in a food processor until a chunky salsa is formed. 
 
You can have the aubergine with the salsa on its own as a snack, or serve with salad leaves to use as a summer starter. I also like to decorate this with chive flowers, but these are optional! But why stop there? Why not upgrade these into aubergine and avocado wraps? You won’t regret it!


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