Healthy, VegetarianServes6
Ingrediants:
2-4 eggplants/aubergines, cut into 1-in/2.5-cm diagonal slices
1 tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
Vinaigrette
3 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
1 tbsp fresh Meyer lemon juice
1/2 tsp salt
1/4 tsp freshly ground pepper
2 cups/340 g Sun Gold tomatoes, (any cherry tomatoes will do) halved
1 cup/140 g crumbled feta cheese
2 cups/55 g arugula/rocket
1 tbsp finely chopped fresh mint
Directions:
1. Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue. 2. In a medium bowl, toss the eggplant/aubergine in the olive oil, salt, and pepper. Grill over medium heat for 5minutes on each side, or until just soft but not collapsed. If eggplant/aubergine is still not cooked through, reduce the heat, cover, and cook for 5 more minutes.
3.Transfer to a plate and let cool completely.
For the vinaigrette: In a small bowl, whisk together the olive oil, vinegars, salt, and pepper. In a large bowl, toss the cooled eggplant/aubergine with the tomatoes, feta, arugula/rocket, fresh mint, and vinaigrette.