Eggplant Salad

Serves 4 people

Ingredients

• 2 medium eggplants, sliced into 1cm thick rounds
• ¹⁄₃ cup olive oil
• Salt
• Pepper
• 12 baby tomatoes
• 12 pitted kalamata olives (in brine)
• 1.5 tbsp red wine vinegar
• Handful parsley
• 100g marinated feta cheese

Method

• Preheat a grill plate on high heat
• Brush both sides of the eggplant with ³⁄₄ of the olive oil. Season with salt and pepper and cook over the grill for 4 minutes, flipping sides halfway until the eggplant has softened
• Place the eggplant into a mixing bowl and allow to cool
• Add the tomatoes, olives and parsley
• Dress the salad with the vinegar, olive oil and season with salt and pepper
• Gently toss the salad and crumble feta cheese over the top to serve