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Marinated feta, capsicum & eggplant salad
Marinated feta, capsicum & eggplant salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 2 (about 250g each) red capsicums, deseeded, quartered lengthways
  • 1 (about 300g) eggplant
  • 36.40 gm olive oil
  • 350g jar marinated feta, drained, oil reserved (South Cape brand)
Instructions:
  • Preheat the grill on high until it's nice and hot. Grill the capsicums with the skin-side up for about 8 minutes, or until they are nicely charred and blistered. Then, transfer them to a heatproof bowl, cover with a plate or foil, and set aside for 10 minutes to make peeling the skin easier. Peel off and discard the skin, then cut the flesh into 2cm-thick slices.
  • Slice the eggplant into 1cm-thick slices. Brush one side of half the slices with oil and grill for 3 minutes until golden. Flip the slices, brush the other side with more oil, and grill for another 3 minutes until golden. Place on a plate and let cool for 10 minutes. Repeat with the rest of the eggplant slices. Cut each slice into quarters.
  • In a medium serving bowl, combine capsicum and eggplant. Drizzle with 3 tablespoons of reserved feta oil and toss to coat. Add feta, toss gently, and serve right away.

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