master

Pickled Tomatoes with Grilled Aubergines, Feta and Cucumber 

of white wine vinegar

For the pickled tomatoes

of water

caster sugar

sea salt

garlic clove, bruised

mustard seeds

of capers in brine

of Piccolo cherry tomatoes

aubergine, sliced into 1cm rounds

For serving

olive oil, for brushing

of feta, crumbled

cucumber, finely diced

of chopped dill

freshly ground black pepper

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

Start by pickling the tomatoes.

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

The aubergine

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

To serve