for 4 people

Aubergines

600 g	snake aubergines, quartered lengthwise
3 tbsp	olive oil
¾ tsp	salt
a little	pepper

Dressing

2 tbsp	white balsamic vinegar
3 tbsp	olive oil
1 tsp	liquid honey
1	shallot, finely chopped
1	garlic clove, squeezed
½ tbsp	ginger, finely grated
¼ tsp	salt

Salad

200 g	tomatoes, cut into wedges
100 g	baby spinach
200 g	feta, crumbled

How it's done

Aubergines

Spread the aubergines on a baking tray lined with baking paper. Combine the oil, salt and pepper, use the mixture to coat the aubergines.

Roast

Approx. 25 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly.

Dressing

Combine the balsamic with all the other ingredients up to and including the salt.

Salad

Serve the tomatoes, spinach and aubergines on a platter. Top with the feta, drizzle with the dressing.

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