Tomato, aubergine and olive salad

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8 servings Prep: 20 mins, Cooking: 20 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

3.00 aubergine — large, sliced lengthways
360.00 g halloumi cheese — sliced
160.00 ml fresh chillies — 573
1.00 handful fresh basil
4.00 Roma tomatoes — sliced
Dressing: calamata olives, pitted
90.00 ml fresh chillies — 573
30.00 ml vinegar — red wine
5.00 ml salt and freshly ground black pepper — to taste
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Method:

1. Prepare the dressing: Roughly
chop the olives and place
them in a mixing bowl. Add
the olive oil, vinegar, salt and
black pepper and mix well.
Set aside.

2. Place the aubergines, haloumi
and olive oil in a mixing bowl
and combine with your hands.
Heat a griddle pan on the stove
and grill the sliced aubergine
and haloumi until golden brown
and griddle marks start to form
on top. (You can also grill the
haloumi and the aubergine on a
preheated braai grid over
the coals.)

3. To serve: Arrange the
aubergine slices on a serving
platter, followed by the basil
leaves, tomatoes and cheese.
Drizzle the dressing on top and
serve immediately.



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