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Char-grilled eggplant and rocket salad
Char-grilled eggplant and rocket salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Grilled veggie salad with creamy goat cheese.
Ingredients:
  • 2 red capsicums, quartered, seeded
  • 1 garlic clove, crushed
  • 2 eggplants, trimmed, cut into 1cm-thick slices
  • 2 zucchini, trimmed, thinly sliced lengthways
  • 1 bunch rocket, trimmed
  • 100g soft goat's cheese
  • 40.00 ml toasted pinenuts
  • 20.00 ml balsamic vinegar
  • Shredded lemon rind, to serve
  • Toasted sourdough bread, to serve
Instructions:
  • 1. Preheat the grill to high. Place the capsicum, skin-side up, on an oven tray and grill until charred and blistered, about 5 minutes. Transfer the capsicum to a bowl, cover with plastic wrap, and set aside for 10 minutes to steam (this will help in peeling the skin). Peel off the skin and cut the capsicum into thick strips.
  • Heat a char-grill pan on high. Mix oil and garlic, then brush onto eggplant and zucchini slices. Grill half of the veggies for 2-3 minutes per side until tender. Transfer to a plate and cook the rest following the same steps.
  • On serving plates, artfully place the capsicum, eggplant, zucchini, rocket, and goat's cheese. Top with pinenuts, a drizzle of balsamic vinegar, and a garnish of grated lemon rind. Accompany with toasted sourdough bread.

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