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Chargrilled eggplant, olive and feta salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Grill up a Mediterranean salad to accompany your succulent lamb roast.
Ingredients:
  • 200g Lebanese eggplant (see note)
  • 125.00 ml pitted kalamata olives
  • 50g Greek feta, crumbled
  • 30g baby rocket leaves
  • 18.20 gm extra virgin olive oil
  • 2 tsp red wine vinegar
  • 2.50 gm caster sugar
Instructions:
  • Preheat a barbecue or chargrill to medium-high heat. Cut 200g Lebanese eggplant in half lengthways, then spray with olive oil and season. Grill for 3-4 minutes on each side until tender. Transfer the cooked eggplant to a large bowl and allow to cool slightly.
  • Gently fold in 1/2 cup of pitted kalamata olives, along with 50g of crumbled Greek feta and 30g of baby rocket leaves.
  • Combine 1 tablespoon of extra virgin olive oil, 2 teaspoons of red wine vinegar, and 1/2 teaspoon of caster sugar in a small jug, then drizzle the dressing over the salad.

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