Aubergines with Maltese Style Panzanella Salad

Read in Maltese
Serves 4
Prep Time 30 mins
Cooking 8 mins
Level low


  • 1 Aubergines
  • 2 Small Ftira
  • 4tbsp Three Hills Kunserva (tomato paste)
  • 2 Finely chopped Cloves of garlic
  • 2 Large ,drained Tuna Cans
  • 1 large Tomato
  • 1 Small ,thinly sliced Cucumber
  • 8 Cherry Tomatoes
  • 1 thinly sliced Onion
  • Few fresh Basil Leaves
  • 1 Jar Mayor Gardiniera((drained)
  • Extra Virgin Olive Oil
  • 2 Hanini Peppered Cheeselets
Cut the aubergine in half lengthwise. Cut the flesh, criss-cross with a sharp knife and season with salt and pepper. Drizzle with the olive oil and bake or grill until soft. Meanwhile, cut the ftiras in half, spread with the tomato paste, drizzle generously with the olive oil and cut into neat dice. Season with salt and pepper and place on a baking tray and toast in the oven at 150°C. Bake until crunchy on the outside and slightly soft inside. Cut the tomato into cubes, halve the cherry tomatoes and place into a bowl. Add in the cucumber and onion and mix well before adding in the tuna, gardiniera' and basil leaves. Mix in the crusty bread pieces before serving. Place the aubergines onto serving plates, top up with the tuna-bread mixture. Serve with the peppered gbejniet crumbled on top and a good drizzle of olive oil.  

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