Sticky Balsamic Aubergine, Tomato & Olive Salad with Tahini Whipped Feta

My friend Susie Flory created a very similar recipe a while ago. I must admit, I made it constantly, but as time went on, I began to tinker and experiment it more and more. This version feels quite Ottolenghi inspired actually in it’s use of flavour with the preserved lemon. It’s a real winner. VERY much one of those dishes which I want dumped into the middle of the table with loads of toasted bread and everyone just getting stuck in. You’ve got these really sticky, caramelised pieces of aubergine, sweet roasted tomatoes, salty olives and capers, then little hits of preserved lemon running through everything. Underneath is this ridiculously creamy whipped feta with tahini, roasted garlic and lemon which gives you something salty, nutty and slightly sharp to cut through all that sweetness. For me, the important thing is getting proper colour on the aubergine. I don't want pale, soft cubes which have basically steamed themselves in the oven. We want dark edges, creamy middles and all that balsamic and honey reduced down until it is sticky enough to cling to everything.