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Mykonos Salad

Image of Mykonos Salad
Ingredients

4 aubergines
2 tomatoes, chopped
1 small onion, peeled and chopped
2 garlic cloves, chopped
5 tbsp olive oil
2 tbsp white wine vinegar
Salt
Freshly ground black pepper
2 green peppers, seeded and sliced in rings
60 g/ 2 oz black olives

Details

Serves: 4


Method

Preheat the oven to 180° C/350° F, gas mark 4.


Wash and dry the aubergines and bake in the oven for 1½ hours until the skin turns brown. Peel and cut them into large pieces, discarding the seeds. Mix together all the ingredients, except the peppers and olives, and dress with oil, vinegar, salt and pepper. Serve in a shallow earthenware dish, garnished with green pepper rings and olives.

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