Chargrilled eggplant, olive and feta salad
200g Lebanese eggplant
1/2 cup pitted kalamata olives
50g Greek feta, crumbled
30g baby rocket leaves
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon caster sugar
Heat a barbecue or chargrill on medium-high. Cut 200g Lebanese eggplant in half lengthways. Spray with olive oil. Season. Cook for 3-4 minutes each side or until tender. Transfer to a large bowl. Cool slightly.
Step 2 Add 1/2 cup pitted kalamata olives, 50g crumbled Greek feta and 30g baby rocket leaves.
Whisk 1 tablespoon extra virgin olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon caster sugar in a small jug. Pour the dressing over the salad.
Recipe from http://www.taste.com.au/recipes/32513/chargrilled+eggplant+olive+and+feta+salad