Pickled Tomatoes with Grilled Aubergines, Feta and Cucumber

Ingredients

For the pickled tomatoes

  • 200 ml of white wine vinegar
  • 500 ml of water
  • 1 tsp caster sugar
  • 1/2 tsp sea salt
  • 1 garlic clove, bruised
  • 1 tsp mustard seeds
  • 1 tbsp of capers in brine
  • 200 g of Piccolo cherry tomatoes

For serving

  • 1 aubergine, sliced into 1cm rounds
  • olive oil, for brushing
  • 100 g of feta, crumbled
  • 1/2 cucumber, finely diced
  • 2 tbsp of chopped dill
  • freshly ground black pepper

Instructions

Start by pickling the tomatoes.

1

Bring the vinegar, water, sugar, salt, garlic, mustard seeds and capers to a simmer, stirring occasionally to dissolve the sugar and salt. Cook for 1 minute, then transfer to a sterilised jar along with the tomatoes. Cover and chill for 24 hours

The aubergine

1

Brush the aubergine with olive oil

2

Grill for 2-3 minutes per side until golden and tender

To serve

1

Arrange the grilled aubergine on a platter. Top with feta, cucumber, chopped dill and pickled tomatoes. Finish with black pepper and serve with warm pita on the side