Grilled Eggplant, Tomato, and Feta Salad

Ingredients

• 4 eggplants
• 2 cloves garlic
• 6 tbsp Olive oil
• Salt
• Pepper
• 12 Cherry tomatoes
• 150 g feta cheese
• 1 tbsp balsamic vinegar
• 2 tbsp white wine vinegar
• basil (for garnish)

Instructions

1. 1.

   Wash the eggplants, trim the ends and cut into 2–3 cm cubes. Peel and finely chop the garlic. Sauté the eggplant cubes in 3 tbsp olive oil until browned on all sides (about 10 minutes), add the garlic at the end and cook briefly; season with salt and pepper, remove from heat and let cool slightly.

2. 2.

   Wash the cherry tomatoes, pat dry, brush with about 1 tbsp oil, place in a baking dish and bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for about 15 minutes.

3. 3.

   Crumb the feta roughly. Mix both vinegars with salt and pepper, stir in the remaining oil, taste and combine with the eggplant. To serve, arrange the salad on plates, sprinkle with feta, top with tomatoes, and garnish with basil.