2 brinjals washed and sliced lengthways (skin on)
1 red pepper deseeded cut into quarters
1 yellow pepper deseeded cut into quarters
2 sprigs fresh thyme
10 whole cherry tomatoes
3 tbsp olive or canola oil
3 cloves minced garlic
1/2 tsp red chilli flakes
Salt and black pepper
Place above ingredients in a flat dish, mix well together coating the brinjals, peppers and tomatoes well. Marinate for at least 2 hours in fridge. Turn occasionally.
In a grilling skillet char grill your brinjals, tomatoes and peppers for a few minutes per side, then set aside to cool. Layer brinjals, peppers and tomatoes on serving dish, cut cucumber slices add sliced gherkins, 3 pickled onions sliced, 5 pepperdews and broken pieces of feta cheese. Add 1 small red chilli and 1 small green Chilli ( optional ) Slice 1/4 red onion into slices, 2 tbsp chopped parsley.
In a jug whisk together 3 tbsp olive oil. Pinch of sugar. 2 tbsp lemon juice, pinch of dried thyme, salt and black pepper. Throw dressing over salad. Serve chilled with ciabatta bread.
Source, prepared and tried and tested by Gail Haselsteiner