Warm Aubergine and Cherry Tomato Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 large Eggplant (chopped into large chunks)
- 6 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 12 cherry Tomatoes
- 1 Tbsp balsamic vinegar
- 2 Tbsps white wine vinegar
- 1 cup Feta (roughly crumbled)
- to garnish
- Basil
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Heat 3 tbsp oil until very hot and fry the aubergines on all sides for about 10 minutes or until browned and tender.
3.
Add the garlic and fry briefly, season with salt and pepper, remove from the heat and let cool slightly.
4.
Brush the tomatoes with around 1 tbsp of oil, place in an ovenproof dish and bake for around 15 minutes.
5.
Whisk together both vinegars and remaining oil, season with salt and pepper and toss with the aubergines.
6.
To serve, arrange the aubergine on plates, scatter with feta cheese, top with the tomatoes and garnish with basil.
