Eggplant, rocket and goats cheese salad meal ideas
Ingredients
3 eggplants, cut into 1cm-thick slices crossways
125ml (1/2 cup) olive oil
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 bunch rocket, ends trimmed
150g goats cheese, crumbled
Eggplant, rocket and goats cheese salad meal ideas
Method
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.
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