Looking for ideas to take to the family barbecue This eggplant salad is a sure-fire winner.
- Preheat oven to 180°C. Brush both sides of bread with half the olive oil and place on baking trays. Cook in oven for 7 minutes or until crisp. Remove from oven. Set aside for 5 minutes to cool.
- Meanwhile, heat one-quarter of the extra virgin olive oil in a frying pan over medium-high heat. Add one-quarter of eggplant and cook, turning occasionally, for 3 minutes or until brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining oil and eggplant, reheating pan between batches.
- Place eggplant, spinach, mint and feta in a bowl. Crumble over bread. Combine remaining oil and lemon juice in a bowl. Drizzle over salad and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set