Eggplant Salad

Eggplant is such an adaptable vegetable, and a great way to bring a little more “meat” to your plate.

This salad is so simple and packed with flavors. You can have this as a side, or as a main course, but we guarantee that you will be coming back to it all season long!

Ingredients (serves 2)

• 1 large eggplant

• 150g cherry tomatoes

• 1 handful of black olives

• 2 cloves of garlic, finely chopped

• 1 sprig of fresh oregano, chopped

• 2 tablespoons of fresh, chopped parsley

• 1/2 tablespoon of capers

• 1/2 red onion in slivers (optional)

• crumbled feta cheese (optional)

• 3 tablespoons of olive oil

• 1 tablespoon of red wine vinegar

Method

• Heat your oven to 200C.

• Dice your eggplant, and place in a baking tray with olive oil.

• Grill in the oven for 20 mins.

• Meanwhile, half or quarter your cherry tomatoes, and add them to a bowl with the oregano, olives, garlic, and onions if using.

• Once the eggplant is ready, chop it roughly and add to the bowl.

• Now stir in the feta (if using), oil and vinegar, add salt and pepper to taste.

• Sprinkle with parsley, and serve warm!