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Eggplant, roasted red onion, feta and mint salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Create a bold Mediterranean salad.
Ingredients:
  • 2 x 450g eggplants, cut into 1cm-thick slices
  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to drizzle
  • 80ml (1/3 cup) balsamic vinegar
  • 1 long red chilli, seeded, finely chopped
  • 3 red onions, each cut into 8 wedges
  • 375.00 ml firmly packed baby rocket
  • 62.50 ml torn mint leaves
  • 100g (1/2 cup) feta, crumbled
  • 1/2 lemon
Instructions:
  • Preheat your oven to 200C and your chargrill pan over medium heat.
  • Coat eggplant slices with a generous amount of oil and grill in batches until beautifully charred on both sides, about 2 minutes per side.
  • In a bowl, mix together the remaining 2 tablespoons of oil, balsamic vinegar, and chili. Add the onions and toss until coated in the mixture.
  • Transfer the onions and chargrilled eggplants to a spacious roasting pan, generously season with salt and pepper, then roast in the oven for 30 minutes, or until the onions are tender.
  • Spread three-quarters of the rocket evenly on a platter. Top with eggplants and onion mixture, then the rest of the rocket and mint leaves. Sprinkle feta on top, squeeze lemon juice over everything, and drizzle with a little extra oil before serving.

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