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Eggplant, spinach, feta and mint salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Impress at the family barbecue with this irresistible eggplant salad.
Ingredients:
  • 3 rounds Lebanese bread
  • 125ml (1/2 cup) extra virgin olive oil
  • 6 (about 300g) eggplants, cut crossways into 1cm-thick slices
  • 300g baby spinach leaves
  • 250.00 ml firmly packed fresh mint leaves
  • 200g feta, crumbled
  • 42.00 gm fresh lemon juice
Instructions:
  • Preheat the oven to 180°C. Brush both sides of the bread with half of the olive oil, then place them on baking trays. Bake in the oven for 7 minutes or until crispy. Remove from the oven and let it cool for 5 minutes.
  • In a frying pan set over medium-high heat, heat a portion of the extra virgin olive oil. Add a portion of the eggplant and cook for 3 minutes or until browned, turning occasionally. Transfer to a plate lined with paper towel. Repeat this process with the remaining oil and eggplant in 3 more batches, making sure to reheat the pan between each batch.
  • In a mixing bowl, combine eggplant, spinach, mint, and feta. Top with crumbled bread. In a separate bowl, mix the remaining oil and lemon juice. Drizzle the dressing over the salad and serve promptly.

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