Adding cinnamon to these vegetables produces a wonderfully aromatic salad – warm cinnamon-coated aubergine, tomato and caramelised onion salad.
TO DRINK: L’Ormarins Pinot Grigio
Warm cinnamon-coated , tomato aauberginend caramelised onion salad
- 200ml olive oil
- 3 onions, finely sliced
- 40ml ground cinnamon
- 50ml sugar
- 6 aubergines, finely sliced
- 500g baby spinach leaves
- 300g mini Rosa tomatoes, halved
- salt and freshly ground black pepper, to taste
- juice of 1 lemon
- 300g feta, crumbled
- mixed herbs, to garnish
Heat 100ml of the olive oil in a large frying pan and add the onions. Cook until they start to brown. Add the cinnamon and sugar, stir to combine well and let the mixture caramelise.
Add the aubergines and cook, stirring to coat well. Cook for about 15 minutes. Add more oil only if necessary.
Place the spinach leaves, tomatoes and aubergines in a serving dish and season well.
Shake the remaining olive oil and lemon juice together in a jar and pour over the salad. Garnish with the herbs and serve while warm.