Baked Tomato Eggplant Salad
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Cooking tools:
- Kitchen scale
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 500g (about 4) Japanese finger eggplants (aubergines), quartered and sliced
- 700g cherry tomatoes
- sea salt
- 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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