Grilled Eggplant and Tomato Salad
This recipe pairs our favourite versatile veg with zesty lemon, salty feta and fresh tomatoes.
Ingredients
- 2 large eggplants, cut into 1cm-thick rounds
- 1/2 bunch mint, leaves picked, finely chopped, plus extra to garnish
- 1/2 bunch continental parsley, leaves picked, finely chopped, plus extra to garnish
- 2 Tbsp walnuts, toasted, finely chopped
- 3/4 cup olive oil
- 1 lemon, juiced
- 250g cherry tomatoes, chopped
- 80g feta, crumbled
Method
- Sprinkle eggplant rounds with 2 tsp salt flakes and set aside for 10 minutes to soften.
- Meanwhile, combine mint, parsley, walnuts, 1/3 cup oil, and lemon juice in a bowl. Set aside.
- Heat a barbecue grill or chargrill pan on medium heat. Use remaining oil to brush both sides of eggplant. Chargrill for 3-4 minutes on both sides or until charred and tender. Arrange eggplant on a platter. Top with tomato, feta, and extra herbs, and serve drizzled with dressing.
