16 February 2011

Aubergine & Roast Tomato Salad

tomatoes Slice aubergine crossways, and sprinkle with salt, leaving to drain in a colander for an hour or so. Lightly oil a griddle pan, preferably with raised bumps for a nice charred pattern, and toast the aubergine slices on both sides until soft. Set aside. Cut plum tomatoes in half lengthways, and roast in the oven with a little olive oil and herbs until slightly blackened. Crumble some feta cheese and wash green leaves. Make a dressing with lemon juice, a trace of garlic, mustard, salt, pepper and olive oil. Assemble leaves on the plate, piling the other vegetables on top artistically, and sprinkling with the cheese. Dress at the last minute with the dressing. Good first course.

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