Salad with marinated aubergines, celery and black olives

For four people

  • 400 g cherry  tomatoes
  • 100 g Toasted bread crumbs
  • 100 g pine nuts
  • 100 g black pitted olives
  • 50 g raisins
  • 50 g salted capers
  • 1 aubergine
  • 1 celery
  • 1 small bunch of mint
  • 1 small bunch of basil
  • Oregano
  • Juice of 2 oranges
  • Juice of 1 lemon
  • Extra-virgin olive oil
  • Salt and pepper


Cut finely the eggplants with a slicer  or using  firm hand.

Pour the half of lemon juice and the half of orange juice in a large bowl. Add 1 teaspoon of oregano together with few leaves of washed mint, the desalted capers, some washed and chopped celery, previously softened in hot water and squeezed raisins and pine nuts. Mix the ingredients with two tablespoons of oil.

Wash and cut the aubergines into thin slices and place them in bowl to soak for a few minutes. Extract the ingredients from the soaking juice and place them in a salad bowl together with the rest of washed celery cut into chunks, cherry tomatoes cut in quarters, the olives, a few leaves of basil and the orange and lemon left.

Add salt and pepper to your taste.

Complete the preparing by adding the bread crumbs toasted in a pan with a tablespoon of oil.