1. Preheat the oven to 180 °C. Cut the aubergine into 1½ x 1½ cm cubes. Add 1 tablespoon of oil and a pinch of salt and spread them out on a baking tray covered with greaseproof paper.
2. Slide the baking tray in the middle of the oven and roast the cubes for 20 minutes.
3. Set the cubes aside to cool.
4. In the meantime, mix together in a large bowl: 2 tablespoons of olive oil, the white balsamic vinegar, spring onions, raisins and, to taste, salt and pepper.
5. Add the cooled aubergine and the walnuts, mix them into the dressing and allow some time for the flavours to infuse. Garnish with 2 tablespoons of coriander leaves.

Tip:
Serve as an antipasto or as a side dish to go with roasted meat.