Roasted Aubergines & Baked Potato Salad

2 small potatoes, quartered (replace with sweet potato if preferred)

2 medium aubergines, sliced into ½ cm disks

Olive oil spray

90g speciality lettuce or any lettuce of your choice

2-4 radish sliced

20 assorted cocktail tomatoes 8 small red spring onion, diagonally sliced

Salad dressing:

3 tbsp. (45ml) extra virgin olive oil

1 tbsp. white balsamic vinegar (or any white vinegar of your choice)

¼ tsp. each of dried oregano, basil and parsley.

1 small clove garlic, peeled and minced

1 tsp. (5ml) ginger, peeled and minced

1 tsp. (5ml) brown sugar

¼ tsp. salt

Whisk the salad dressing ingredients together into a bowl.

Preheat oven at 200°C. Place the potatoes on a baking tray. Give it a light spray of oil. Bake for 30 to 45 minutes or until potatoes are soft and cooked. Once cooked, turn off the oven and keep warm.

While the potatoes are baking, heat a non-stick pan on medium to hot heat. Place the aubergine slices in the pan and fry for a few minutes on each side, until lightly brown.

You may add a spray of oil before frying the aubergines. Once done remove and keep aside. Whisk salad dressing ingredients in a small bowl and keep aside.

Divide the lettuce into two parts and toss into two separate salad bowls. Layer the one aubergine to one side of each bowl.

Toss in the four pieces of potatoes in each bowl. Add 10 tomatoes to each bowl.

Just before serving, lightly spoon over a tablespoon of salad dressing.