Eggplant, rocket and goats cheese salad

Name: Eggplant, rocket and goats cheese salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 eggplants, cut into 1cm-thick slices crossways; 125ml (1/2 cup) olive oil; 2 tbsp fresh lemon juice; 1 tbsp extra virgin olive oil; 1 bunch rocket, ends trimmed; 150g goats cheese, crumbled

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 10

Cost: $3.20 /serving

Author : Michelle Southan

barbecue side summer

Ingredients

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3 eggplants, cut into 1cm-thick slices crossways125 milliliters (1/2 cup) olive oil2 tbsp fresh lemon juice1 tbsp extra virgin olive oil1 bunch rocket, ends trimmed150 grams goats cheese, crumbled

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Instructions

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Step 1

Preheat a barbecue flat plate on medium. Brush both sides of the eggplant with olive oil. Cook half the eggplant on the flat plate for 3-4 minutes each side or until tender and golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining eggplant.

Step 2

Whisk the lemon juice and extra virgin olive oil in a small jug until well combined. Season with salt and pepper.

Step 3

Arrange half the eggplant on a serving platter. Top with half the rocket and sprinkle over half the goats cheese. Drizzle over half the dressing. Continue layering with the remaining eggplant, rocket, goats cheese and dressing.