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Warm cinnamon-coated aubergine, tomato and caramelised onion salad

Name: Warm cinnamon-coated , tomato aauberginend caramelised onion salad
Cook time: 30 min
Yield: 12
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

September 30, 2016 (Last Updated: November 13, 2018)

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

Print Recipe

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

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.