Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 2 large eggplants, cut into 1cm-thick rounds
- 1/2 bunch mint, plus extra to garnish
- 1/2 bunch continental parsley, plus extra to garnish
- 250grams cherry tomatoes, chopped
- 1 lemon, juiced
- 2tablespoons walnuts, finely chopped
- 80grams feta, crumbled
- 3/4 cup olive oil
Nutrition per serving
1400kJ
Protein
5.2grams
Sugars
5.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Charred eggplant adds a delicious smokiness to this Mediterranean salad, perfect for a summer picnic or BBQ.
Method
Step 1 of 3
Sprinkle eggplant rounds with 2 tsp salt flakes and set aside for 10 minutes to soften.
Step 2 of 3
Meanwhile, combine mint, parsley, walnuts, 1/3 cup oil and lemon juice in a bowl. Set aside.
Step 3 of 3
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.
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