EGGPLANT AND FETA SALAD




Ingredients :
4 eggplants (aubergines), chopped into large chunks
6 tbsp olive oil
2 garlic cloves, finely chopped 12 cherry tomatoes
1 tbsp balsamic vinegar
2 tbsp white wine vinegar 150 g / 1 cup feta cheese, roughly crumbled
Salt and freshly ground pepper Basil, to garnish

Method : Prep and cook time: 40
1      Preheat the oven to 200C (400F / Gas Mark 6).
2      Fry the eggplant (aubergine) chunks on all sides in 3 tbsp of very hot olive oil until colored (about 10 minutes).
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 about 1 tbsp of oil, place in an ovenproof dish and bake for about 15 minutes in the preheated oven.
1      Whisk together the vinegars and remaining oil, season with salt and pepper and toss with the eggplant.
2      To serve, arrange the eggplant on plates, scatter with feta cheese, top with the tomatoes and garnish with basil.

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