- Cut the aubergines into slices 1/2 cm thick. Sprinkle with oil and grill on both sides until you see nice brown grill marks. Slice or cube the tomatoes.
- Serve the grilled aubergines either hot or cold (as you prefer) together with the tomatoes on a plate.
- Crumble half of the feta cheese, mix it with the pesto, and spread the mixture over the vegetables. Mix the remaining ingredients (except the basil) to make a dressing and drizzle this over the vegetables.
- Sprinkle the fresh basil over the salad and serve.
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