Warm cinnamon-coated aubergine, tomato and caramelised onion salad

Warm cinnamon-coated aubergine, tomato and caramelised onion salad recipe

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

Serves: 12
Cooking Time: 30 mins

Ingredients

  • 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

Instructions

1

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.

2

Add the aubergines and cook, stirring to coat well. Cook for about 15 minutes. Add more oil only if necessary.

3

Place the spinach leaves, tomatoes and aubergines in a serving dish and season well.

4

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.

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