Ingredients

2 Aubergines
Olive oil
Tomatoes (250 g of mixed colours)
Basil (1/2 bunch coarsely picked or chopped)
Cinnamon (1 tbsp)
Sea salt (1/2 tbsp)
Greek yoghurt (8 tbsp)
Harissa (4 tbsp)

Did you know that a delicate touch of cinnamon adds a warm and inviting aroma to tomatoes? This tomato salad, combined with grilled aubergine and harissa and yogurt takes you on a culinary adventure and best of all, this mouthwatering dish can be prepared in just minutes! This is what you need.

Rating

Preparation

Halve the Aubergines and cut the flesh crosswise. Sprinkle the eggplants with sea salt. Let stand for a few minutes and then drizzle with olive oil.
Grill the aubergines with the cut-side down over a medium-high heat. In about 20 – 30 minutes the aubergines will be well cooked. Turn once halfway through.
Meanwhile, halve the tomatoes and put them in a bowl. Sprinkle with a little sea salt and season with the cinnamon and chopped basil. Leave the tomato mixture to marinate for at least an hour.
Spoon the Greek yogurt onto the plate and drizzle with the harissa.
Cut the grilled eggplants and mix them with the tomato mixture.
Spoon the tomatoes/aubergines on top of the yogurt, and you're fresh tomato salad is ready to be served.

Fresh tomato salad with grilled eggplants