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Grilled Aubergine and Feta Salad
striped colour on each side. Set them aside.
his is a fabulous recipe to add to your Barbeque accompaniments repertoire. It sits beautifully with all sorts of grilled meat and will happily sit waiting until you are ready to serve it.
Put the pine nuts into a dry frying pan and toss over a high heat until they turn golden. KEEP YOUR EYES ON THEM! THEY BURN REALLY QUICKLY. As soon as they are ready tip onto a cold plate and set aside.
Serves 6 as a side dish 3 Aubergines sliced into rounds about 1/2cm thick.
Mix together all the ingredients for the dressing and whisk well.
80g pine nuts A handful of mint, roughly chopped
1 tbsp balsamic vinegar
To serve lay all the aubergine slices on a serving plate sprinkle over the mint, the pine nuts and the cheese. Drizzle the dressing over and then serve either warm or cold.
1 tbsp of date mollases or pomegranate mollases
Enjoy!
80g of feta cheese (or ricotta) crumbled Dressing:
1 garlic clove minced 2 tablespoons of lemon juice plus the grated zest of half a lemon 5 tbsp of extra virgin olive oil Pinch of chilli flakes Grill the aubergines on a griddle pan in batches until softened and have a really good amount of
32 | SKCheadle Hulme & Cheadle - August/September 2021
