Baked Tomato Eggplant Salad | Donna Hay

Name: Baked Tomato Eggplant Salad | Donna Hay
Ingredients: 500g (about 4) Japanese finger eggplants (aubergines), quartered and sliced; 700g cherry tomatoes; sea salt and cracked black pepper; 2 x 200g pieces smooth feta; 2 tablespoons extra virgin olive oil, plus extra for brushing; 250g (about 3 thick slices) torn sourdough bread; 8 sprigs oregano; ½ cup (8g) mint leaves; ½ cup (12g) flat-leaf (Italian) parsley leaves; ½ cup (10g) basil leaves; ¼ cup (60ml) extra virgin olive oil; ¼ cup (60ml) red wine vinegar

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Ingredients

500g (about 4) Japanese finger eggplants (aubergines), quartered and sliced
700g cherry tomatoes
sea salt and cracked black pepper
2 x 200g pieces smooth feta
2 tablespoons extra virgin olive oil, plus extra for brushing
250g (about 3 thick slices) torn sourdough bread
8 sprigs oregano
½ cup (8g) mint leaves
½ cup (12g) flat-leaf (Italian) parsley leaves
½ cup (10g) basil leaves
¼ cup (60ml) extra virgin olive oil
¼ cup (60ml) red wine vinegar

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