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1
Pre-heat the oven to 400u00b0F.
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2
Cut the tomatoes in half lengthwise, and place on a baking tray, cut side up. Season well, and drizzle with 1 Tbsp olive oil. Place them on the top shelf of the oven and roast for 50 -60 minutes. Remove them from the oven and let them cool.
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3
While the tomatoes are cooling, cut the eggplant into 1/2 inch slices and lay them on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the moisture and bitterness. Blot them with paper towels.
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4
Brush them on both sides using 1 Tbsp of the olive oil and season with black pepper.
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5
Brush the grill pan with ollive oil and place it over a high heat, then, when it is very hot, cook the eggplant in batches for about 2 1/2 minutes each side.
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6
Pour the remaining 6 Tbsp olive oil into a large flat bowl, add the basil and balsamic, and toss in the cooked eggplants, coating well. Leave them to marinate.
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7
When you're ready to serve, divide the salad greens between 4 plates and arrange the tomatoes and eggplant alternately all around. Then place equal quantities of the feta in the middle of each salad and drizzle with the remaining marinate. Finally, put 1 Tbsp of creme fraiche on top of each salad and spinle with a little paprika.
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8
As you can see, this has some room for playing around with. You could certainly use more feta if you wish, or omit the salad greens -- We never did use the creme fraiche, just cuz after that extra glass of wine, we forgot it! But it was still amazing.
