Char-grilled eggplant and rocket salad

Cooking Salads Char-grilled eggplant and rocket salad

This healthy vegetarian salad combines char-grilled eggplant, capsicum and zucchini with soft, melt-in-the-mouth goats cheese.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Preheat grill on high. Place the capsicum, skin-side up, on an oven tray and place under preheated grill. Cook for 5 minutes or until capsicum is charred and blistered. Transfer to a bowl and cover with plastic wrap and set aside for 10 minutes (this will help lift the skin). Peel and cut into thick strips.
  2. Preheat a char-grill pan on high. Combine the oil and garlic and brush evenly over the eggplant and zucchini slices. Place half the eggplant and zucchini on the char-grill and cook for 2-3 minutes each side or until tender. Transfer to a plate. Repeat with remaining eggplant and zucchini.
  3. Arrange the capsicum, eggplant, zucchini, rocket and goat's cheese on serving plates. Sprinkle with pinenuts and drizzle with balsamic vinegar. Garnish with grated lemon rind. Serve with toasted sourdough bread.

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2 red capsicums, quartered, seeded
2 tbsp extra virgin olive oil
1 garlic clove, crushed
2 eggplants, trimmed, cut into 1cm-thick slices
2 zucchini, trimmed, thinly sliced lengthways
1 bunch rocket, trimmed
100g soft goat's cheese
2 tbsp toasted pinenuts
1 tbsp balsamic vinegar
Shredded lemon rind, to serve
Toasted sourdough bread, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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