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Grilled eggplant with feta, walnuts and honey dressing
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Transform your backyard into a cozy retreat and indulge in a flavorful Middle Eastern-inspired dish.
Ingredients:
  • 1kg Lebanese eggplant, trimmed, halved lengthways
  • 2 bunches rocket, ends trimmed
  • 60g (1/2 cup) walnut pieces, coarsely chopped
  • 175g feta, crumbled
  • 1 tsp cumin seeds
  • 16.80 gm tomato paste
  • 57.20 gm honey
  • 40.00 ml red wine vinegar
  • 2 garlic cloves, finely chopped
  • 160ml (2/3 cup) extra virgin olive oil
Instructions:
  • Prepare the honey dressing by gently toasting cumin seeds in a small frying pan until aromatic. Crush the seeds coarsely using a mortar and pestle, a coffee grinder, or a spice grinder. In a small bowl, combine the crushed cumin with tomato paste, honey, vinegar, and garlic. Slowly whisk in the oil until the dressing is well combined. Season with salt and pepper to taste.
  • Heat up a barbecue grill or chargrill on medium heat. Score the eggplant flesh diagonally with a sharp knife, then brush with oil. Grill for 3 minutes on each side until lightly charred and tender. Serve in a bowl.
  • Combine the rocket with half of the dressing and toss. Drizzle the remaining dressing over the salad, then sprinkle with walnuts and feta. Season with pepper to taste.

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