1 aubergine, cut into discs or chunks
1 tsp cinnamon
1 bag of green beans, cooked and halved
150g feta cheese, crumbled
1 garlic clove, crushed
seeds of 1/2 pomegranate
small red onion, finely diced
juice of 1/2 lemon
salt & pepper
handful of fresh parsley, chopped
Preheat your Everhot oven to 200C.
Place the aubergine on the baking tray, brush with olive oil and sprinkle with cinnamon.
Roast for 20-30 minutes and cool.
While the aubergine is cooling mix other ingredients, except for pomegranate and parsley, in a salad bowl.
Add aubergine to the salad along with pomegranate and parsley gently mix.
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17 North West Circus Place, Edinburgh, EH3 6SX.
Telephone: 0131 226 2255
9 Rosebery Place, Gullane, EH31 2AN.
Telephone: 01620 842741