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
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.
