Ingredients
- Serves 42 aubergines, diced
- Generous splash of olive oil
- Salt and pepper
- 1 punnet cherry tomatoes, quartered
- 1 green pepper, diced
- 1 red pepper, diced
- Big bunch of parsley, chopped
- 50g mixed black and green olives, stoned and chopped
- 1 red onion, very finely chopped
- 2 cloves garlic, crushed
Toss the aubergines in a baking tray in about two tablespoons of olive oil and bake at 180 degrees/gas 4 until golden brown – about 30 minutes or so. Make sure they are cooked as raw aubergine is not pleasant. While they are cooking, assemble the rest of the salad by mixing all the other ingredients together in a large bowl. Season well before adding the roasted aubergine. Serve with the "meatballs".
