Eggplant, spinach, feta and mint salad

Looking for ideas to take to the family barbecue This eggplant salad is a sure-fire winner.

Recipe «Eggplant, spinach, feta and mint salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 3 rounds Lebanese bread, 2 tbsp olive oil, 125ml extra virgin olive oil, 6 eggplants, cut crossways into 1cm-thick slices, 300g baby spinach leaves , 1 cup firmly packed fresh mint leaves, 200g feta, crumbled, 2 tbsp fresh lemon juice .

Ingredients:

• 3 rounds Lebanese bread 
• 2 tbsp olive oil 
• 125ml extra virgin olive oil 
• 6 eggplants, cut crossways into 1cm-thick slices 
• 300g baby spinach leaves 
• 1 cup firmly packed fresh mint leaves 
• 200g feta, crumbled 
• 2 tbsp fresh lemon juice 

Instructions

1. 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.
2. 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.
3. 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.