Warm Grilled Eggplant and Cherry Tomato Salad



  • 1 punnet Cherry Burst cherry tomatoes

  • 1 Eggplant

  • 100g Spinach

  • Sprinkle of sesame seeds

  • 1 lemon 

  • 4 tbs olive oil 


  1. Roughly chop spinach and slice Cherry Burst tomatoes in half.

  2. Slice the eggplant into 2cm thick rounds and generously season with salt. In a frypan over a medium heat, warm 2 tablespoons of oil and then place in eggplant to grill for 3 minutes on each side. Once eggplant is soft in the middle, remove from frying pan and set aside to cool.

  3. Zest and juice the lemon. In a small bowl, combine the lemon zest and juice with 2 tablespoons of oil and season with salt and pepper.

  4. In a salad bowl, toss the spinach with the grilled eggplant and Cherry Burst tomatoes. Drizzle with dressing to serve.