Warm baby potato salad with baby aubergines and eggs
Recipe Type: Salad
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A recipe for a warm potato salad with aubergines and eggs that does not contain mayonnaise
  • 3 red onions
  • 250g baby aubergines
  • 45ml olive oil
  • 75ml balsamic vinegar
  • 750g baby potatoes
  • 4 eggs
  • 30 ml butter
  • 250g brown button mushrooms
  • 2 cloves of garlic
  • Salt and pepper
  • Salad leaves
  • 60ml olive oil
  • 90ml basil pesto
  1. Pre-heat the oven to 180⁰C.
  2. Peel the onions and quarter and slice each quarter in half and place on a baking tray.
  3. Slice the aubergines in half and place with the onions on the baking tray.
  4. Season the onions and aubergines with salt and pepper. Drizzle with the olive oil and balsamic vinegar and bake in the pre-heated oven for 45 minutes.
  5. In the mean time cook the baby potatoes until just cooked and keep warm. Season with salt and black pepper.
  6. Cook the eggs until done to your liking and refresh under cold water and shell the eggs once they are cool enough to handle.
  7. Heat the butter in a pan and add the mushrooms and garlic, season with salt and pepper and stir-fry for 5 minutes.
  8. Mix the olive oil and basil pesto together and drizzle over the baby potatoes. Mix carefully until the potatoes are covered
  9. Place some salad leaves in a serving bowl. Place the pesto covered baby potatoes, the fried red onions, the fried baby aubergines and the mushroom-garlic mixture on top. Quarter the eggs and place onto the salad. Serve warm.
Recipe by Pink Polka Dot Food at http://www.pinkpolkadotfood.com/warm-baby-potato-salad-with-baby-aubergines-and-eggs-2/