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.