Tomato, aubergine and olive salad

Recipe from: 12/1/2006 12:00:00 AM

Ingredients 9
Servings 8
Time 20

Ingredients

  • 3
    large aubergines, cut into 1cm slices lengthwise
  • 360
    g
    haloumi cheese, sliced into strips
  • 160
    ml
    olive oil
  • 1
    handful
    basil leaves
  • 4
    Roma tomatoes, thickly sliced
  • 250
    ml
    Dressing: calamata olives, pitted
  • 90
    ml
    olive oil
  • 30
    ml
    red wine vinegar
  • 5
    ml
    salt and freshly ground black pepper, to taste
 

Method

20
 
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.

 

Read more on: grill
 

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