Chargrilled Eggplant, Olive and Feta Salad




  • 200g Lebanese eggplant
  • Olive oil spray
  • Salt and pepper (optional)
  • ½ cup pitted olives (your choice of type)
  • 50g Greek feta, crumbled
  • 30g baby rocket leaves

For the dressing:

  • 1 tbs extra virgin olive oil
  • 2 tsp red wine vinegar
  • ½ tsp caster sugar.



  1. Heat a barbecue or grill on medium-high. Cut the eggplant in half, lengthways, and spray with olive oil. Season to taste with salt and pepper as desired. Cook for 3-4 minutes each side or until tender. Transfer to a large bowl. Cool slightly.
  2. Add the olives, feta and rocket leaves.
  3. In a small jug, whisk the olive oil, red wine vinegar and caster sugar to a smooth consistency. Pour the dressing over the salad and serve immediately.

Recipe supplied by Fit and Fresh



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