Chargrilled eggplant, olive and feta salad

Fire up the barbecue for this Mediterranean salad that makes a fabulous side for a lamb roast.

Recipe «Chargrilled eggplant, olive and feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 200g Lebanese eggplant, 1/2 cup pitted kalamata olives, 50g Greek feta, crumbled, 30g baby rocket leaves, 1 tbsp extra virgin olive oil , 2 tsp red wine vinegar, 1/2 tsp caster sugar .

Ingredients:

• 200g Lebanese eggplant 
• 1/2 cup pitted kalamata olives 
• 50g Greek feta, crumbled 
• 30g baby rocket leaves 
• 1 tbsp extra virgin olive oil 
• 2 tsp red wine vinegar 
• 1/2 tsp caster sugar 

Instructions

1. Heat a barbecue or chargrill on medium-high. Cut 200g Lebanese eggplant in half lengthways. Spray with olive oil. Season. Cook for 3-4 minutes each side or until tender. Transfer to a large bowl. Cool slightly.
2. Add 1/2 cup pitted kalamata olives, 50g crumbled Greek feta and 30g baby rocket leaves.
3. Whisk 1 tablespoon extra virgin olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon caster sugar in a small jug. Pour the dressing over the salad.