A simple salad that is perfect to serve as a starter in our cooler months of the year. This salad is enhanced by the mint and the parsley which lifts the flavours and goes well with the grilled aubergines. Real easy to prepare with a stunning result!
Grilled Aubergine and Tomato Salad
Author: Fazila Olla-Logday
Recipe type: Salad
Cuisine: Mediterranean
Serves: 6
A simple salad which is perfect to serve as a starter in our cooler months of the year. This salad is enhanced by the mint and the parsley which lifts the flavours and goes well with the grilled aubergines. Real easy to prepare with a stunning result!
Ingredients
- • 3 Aubergines Sliced
- • Olive Oil for Grilling
- • 6 Cloves Garlic, chopped
- • ½ tsp Crushed Chilli Flakes
- • Juice of 2 Lemons or approx 6 Tbles
- • 200g Baby Rosa Tomatoes
- • 2 Rounds of Feta crumbled
- • 20gr Parsley (small handful)
- • 20gr Mint (small handful)
- • Handful of Fresh Basil
Instructions
- Cut the aubergine into slices.
- Brush each slice with olive oil and grill in a griddle pan for 2-3 minutes on each side until tender and charred.
- Place in a serving dish.
- Add a bit more olive to the pan, add garlic and chilli flakes.
- Heat for just a few seconds then add the lemon juice and swirl though the pan.
- Drizzle it over the aubergine slices.
- Slice the baby tomatoes in half and scatter over.
- Top with the crumbled feta and season well.
- Finely chop the mint and parsley, and scatter over the salad together with a few torn basil leaves.
Serve immediately
