Meni says: “Whether you roast, barbecue or grill aubergine, high-heat cooking will always draw out the vegetable’s natural sweetness. The resulting crispy edges and creamy centre are hard to beat, especially in this salad with blistered tomatoes and a zingy yoghurt mixed with salty feta.”

Serves 4

Ingredients

3 aubergines
60ml (¼ cup) olive oil, plus extra for drizzling
200g (7 oz) cherry tomatoes on the vine
80g (2¾ oz) Greek feta
125g (½ cup) Greek-style yoghurt
2 tablespoons mint leaves

For the white balsamic vinaigrette:

2 tablespoons white balsamic vinegar
3 tablespoons olive oil
salt and pepper, to taste

Method

Preheat the oven to 200°C (400°F) fan-forced. Line one large and one small baking tray with baking paper.

Cut the aubergines into quarters lengthways and place on the large baking tray, cut side up. Drizzle with the olive oil and season well with salt and pepper, then transfer to the oven and roast for 20 minutes, until the aubergine is tender and cooked through.

Meanwhile, place the tomatoes on the small baking tray, drizzle with a little olive oil and roast for 10 minutes, until lightly blistered.

To make the white balsamic vinaigrette, in a small bowl, whisk together the white balsamic vinegar and olive oil until emulsified. Season to taste with salt and pepper, then pour the vinaigrette over the vegetables while they’re still warm – this not only helps them absorb the dressing, it also creates a deeper flavour.

Crumble the feta into a bowl, add the yoghurt and stir well, then transfer to a serving platter and spread out using the back of a spoon. Arrange the aubergine and tomatoes on top and scatter over the mint. Serve straight away.

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