Chargrilled Eggplant, Olive and Feta Salad

Recipe

Ingredients

• 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.

Directions:

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 https://www.fitandfreshaustralia.com.au/