INGREDIENTS
2
medium aubergines
8 small, ripe plum tomatoes
200g (7 oz) Feta cheese, cut into thin slices
8 tablespoons extra virgin olive oil
1 heaped tablespoon torn fresh basil leaves
2 tablespoons balsamic vinegar
110g (4 oz) assorted salad leaves
200 ml (7 fl oz) half-fat crème fraîche
pinch of paprika
salt and freshly milled black pepper
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METHOD
1. Skin
tomatoes by covering them with boiling water for 1 minute, drain
and slip off skins. Cut in half and place on baking tray, drizzle
1 tbsp of olive oil over then place on top shelf of oven to roast
for 50-60 mins at Gas Mark 6/400F/200C. When done, leave to cool.
2. Cut aubergines into 1/2 inch (1 cm) slices, then lay on board
and lightly sprinkle with salt on both sides. Leave for 20 mins
to draw out excess moisture, then blot dry with kitchen paper. Brush
both sides with olive oil and season with black pepper. Brush grill
pan lightly with olive oil and place over a high heat. Grill aubergines
in small batches for about 2.5 mins on each side.
3. Pour 6 tbsp of olive oil into large bowl, add basil and balsamic
vinegar, then toss the cooked aubergines in marinade and leave to
cool until you are ready to serve.
4. Divide and arrange salad leaves, tomatoes and aubergines onto
4 plates. Place Feta slices in middle of each salad then drizzle
over remaining marinade. Finally, put 1 tablespoon of crème
fraîche on top of each salad and sprinkle paprika over.
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