Grilled aubergine salad


  • 10 cherry tomatoes
  • 30g of caster sugar
  • 1 aubergine
  • Salad mix (your choice)
  • 50g of diced marinated feta
  • Balsamic vinegar
  • Olive oil
  • Black pepper


  • For the tomato confit: wash the cherry tomatoes, cut them in two and then squeeze them with your fingers to remove the seeds. Next place them on a baking tray covered with waxed paper, then cover in sugar. Cook them for 30 minutes in a preheated oven at 200 °C to dry them.
  • Wash the aubergine, then cut it into thin slices. Sauté these in a large frying pan in a drop of olive oil, then add the black pepper and a drop of the balsamic vinegar.
  • When serving, start with a bed of salad on each dish. Next add the grilled aubergines, then the tomato confit and the feta cheese.
  • Sprinkle with pepper, drizzle a drop of olive oil on top, then serve.

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