Roasted Eggplant/Aubergine and Spinach Salad with a Feta, Olive, Lemon and Herb Dressing Recipe
www.spaulyseasonalservings.com
www.spaulyseasonalservings.com

Roasted Eggplant/Aubergine and Spinach Salad with a Feta, Olive, Lemon and Herb Dressing Recipe

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Ingredients

  • Good handful spinach leaves
  • 8 cherry vine tomatoes, quartered
  • 6 slices of frozen chargrilled eggplant slices
  • drizzle of olive oil for roasting
  • For the feta dressing
  • 60 g good feta cheese, crumbed
  • 6 green pitted olives, sliced
  • 8 mint leaves, roughly chopped
  • 8 basil leaves, roughly chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp lemon olive oil (or plain olive oil if you don’t have this)
  • 1 tsp good balsamic vinegar
  • crack of black pepper

Instructions

    Pre heat oven to 180 degrees (fan), add a good drizzle of olive oil to an oven dish and place in the oven for a couple of minutes. Add the aubergine/eggplant and bake for 20 minutes turning halfway.
    While the aubergine/eggplant are baking, add all of the dressing ingredients in a bowl and set aside to infuse.
    Once the eggplant has cooled, share the spinach, tomatoes and eggplants between 2 salad bowls and top with feta dressing.

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