• 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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