Grilled eggplant with feta, walnuts and honey dressing

Create a glowing candlelit oasis in your backyard then evoke the sweetness and spice of the Middle East with this elegant dish.

Recipe «Grilled eggplant with feta, walnuts and honey dressing» presented in category Recipes / Vegetarian, 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: 1kg Lebanese eggplant, trimmed, halved lengthways, 2 tbsp olive oil, 2 bunches rocket, ends trimmed, 60g walnut pieces, coarsely chopped, 175g feta, crumbled , 1 tsp cumin seeds, 3 tsp tomato paste, 2 tbsp honey , 2 tbsp red wine vinegar, 2 garlic cloves, finely chopped, 160ml extra virgin olive oil.

Ingredients:

• 1kg Lebanese eggplant, trimmed, halved lengthways 
• 2 tbsp olive oil 
• 2 bunches rocket, ends trimmed 
• 60g walnut pieces, coarsely chopped 
• 175g feta, crumbled 
• 1 tsp cumin seeds 
• 3 tsp tomato paste 
• 2 tbsp honey 
• 2 tbsp red wine vinegar 
• 2 garlic cloves, finely chopped 
• 160ml extra virgin olive oil 

Instructions

1. To make the honey dressing, heat a small frying pan over low heat. Cook the cumin seeds, shaking the pan, for 3 minutes or until aromatic. Use a mortar and pestle, or a coffee or spice grinder, to coarsely crush the seeds. Whisk the cumin, tomato paste, honey, vinegar and garlic in a small bowl. Gradually add the oil in a thin, steady stream, whisking constantly until well combined. Season with salt and pepper.
2. Preheat a barbecue grill or chargrill on medium. Use a sharp knife to score the eggplant flesh diagonally. Brush the eggplant with the oil. Cook for 3 minutes each side or until lightly charred and tender. Transfer to a serving bowl.
3. Add the rocket and half the dressing. Toss to combine. Drizzle over the remaining dressing and top with the walnut and feta. Season with pepper.