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Eggplant + Feta Salad

Ingredients

Scale

FOR THE SALAD

  • 3 to 4 Eggplants cut into ¾ inch circles
  • Italian Olive oil
  • 1 TBS Herbs De Provence
  • Coarse Salt + Black Pepper
  • ½ cup red pepper – diced
  • ½ cup yellow pepper – diced
  • 1 cup of feta cheese
  • A handful of fresh basil and mint to garnish

 

FOR THE DRESSING

  • 1 lemon- juice and zest
  • ½ cup Italian olive oil
  • 1 TBS honey or maple syrup
  • ½ tsp chili flakes (optional)
  • Coarse salt and black pepper to taste

Instructions

Preheat the oven to 360 F/ 180 C

Cut the eggplant into disks and place them onto a baking sheet. Drizzle generously with lots of Italian olive oil. Season with coarse salt, black pepper, and Herbs De Provence. Massage the veggies to coat. Roast in the oven for 30 to 40 minutes till the eggplant is nicely charred.

Whisk together the ingredients for the dressing and set aside. To assemble, place the eggplant on a large flat platter. Scatter with the red and yellow peppers. Top with crumbled feta and garnish with fresh basil and mint. Dress the salad just before serving.

SERVES 4

Find it online: https://melissamayo.com/recipe/eggplant-feta-salad/