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I recently started an Instagram account for my blog and have been connecting with a couple of fab food bloggers and also a few amazing ones I’m already following here on WordPress. I saw this recipe on @martinecooks on Instagram and HAD to try it out as she said it was addictive!

The original recipe stemmed from Smitten Kitchen but because I didn’t have all the ingredients to hand, I tweaked the recipe by replacing some of the original ingredients and also added other yummy goodness! This was our lunch today…


πŸ† Eggplant (cut into thick circles)
πŸ† Cherry tomatoes
πŸ† Sweetcorn
πŸ† Red onion (thinly diced)
πŸ† Capers (I didn’t have capers so I substituted them with chopped gherkins)
πŸ† Feta cheese
πŸ† Walnuts
πŸ† Sultanas
πŸ† Cilantro (chopped)
πŸ† Parsley (chopped)
πŸ† Olive oil
πŸ† Lime juice

1. Pre heat oven to 200 degrees C. In a baking tray, place a good 2 to 3 tbsp of olive oil and arrange the eggplants on the tray. Season the eggplants with salt & cracked black pepper and bake for at least 15 mins on each side.
2. In a bowl, combine all the other ingredients and mix well.

3. The eggplants should be of a golden colour when ready.

4. Scoop as much of the tomato mixture onto each eggplant.

Serve immedietely…


It was fresh, packed with flavours and textures! Look at the colours!


Hope you’ve had a well rested weekend and enjoying the rest of your Sunday!πŸ’ž