Slow Roasted Aubergine, Onion, Tomato & Courgette Salad

For 4 people as a side dish


  • 1 large aubergine
  • 1 med sized onion
  • 20 cherry tomatoes
  • 2 med sized courgettes
  • 6 fat cloves of garlic
  • I lemon
  • Cumin
  • Olive oil
  • 2 gem lettuces


  1. Pre heat the oven to about 120oC
  2. Slice the aubergines as thinly as possible likewise with the remaining vegetables (not the tomatoes)
  3. Place the whole lot in an oven proof dish and sprinkle over the cumin, squeeze the lemon juice over the vegetables then pour over some olive oil — aubergines really drink oil up so be quite generous.
  4. Chop up the lemon and mix it in as well
  5. Place in the oven and leave for about 2 hours — check every now and then and give it a little mix —
  6. Serve warm.
  7. Alternatively spoon some into a wrap add some feta cheese or some Greek yoghurt — delicious!