Roasted aubergine, pico de gallo, pine nuts and feta cheese

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Preparation: 20min

Diners: 4 people

Difficulty: Easy

Age: Over 8 years old

On this occasion Ricard Camarena offers us an exciting salad full of Mediterranean flavors. The sweetness of the aubergine combines with the flavor of the tomatoes in the pico de gallo, and touch of feta cheese. The result is a fresh and juicy recipe that will please the whole family. Do you dare to prepare it?


¿Eres alérgico a los frutos secos?

Dried fruits

Ingredients and preparation

For the aubergine:

• 4 grated aubergines
• salt to taste
• black pepper to taste

  1. Roast the aubergines wrapped in aluminium foil directly on the flame for 7 minutes on each side. If you do not have cooker burners, you can roast the aubergines directly in the oven by placing them on a tray with a few drops of oil so that they do not stick together for about 40 minutes at 200º. Prick the aubergines about six times with a fork. You can also cook them in the microwave by cutting the aubergine in half and making a few small cuts on them. Then cover the aubergine well with cling film and put it in the microwave for about 10 minutes at maximum power.
  2. Set aside to cool and peel, add salt and pepper to taste and drain off the excess water.
  3. Cut into portions and reserve.

    For the pico de gallo:

    100 gr peeled and seeded tomatoes
    • 25 gr red onion
    • 5 gr chives
    • salt to taste
    • pepper to taste
    • olive oil to taste

    1. Finely chop all ingredients and mix them with the oil.

        To serve:

        Roasted pine nuts
        • Feta cheese
        • Sprigs of parsley
        • Salt and pepper

        1. Finely chop all the ingredients and set aside for sprinkling.

          Final touches and presentation

          1. Place the cut aubergine on the plate.
          2. Dress and add the pico de gallo.
          3. Finish with the cheese and the pine nuts.
          4. Decorate with the sprigs of parsley.