Eggplant and Rocket Salad

By: Katrina Butterworth
Eggplant and Rocket Salad
Course
Lunch Salads
Tags
Salads Eggplant
Info
  • Servings
    2
  • Prep Time
    20 minutes
  • Cook Time
    8 minutes
Ingredients
  • Small Red Capsicums quartered, seeded 2
  • olive oil extra virgin 2 tbsp
  • Garlic Clove crushed 1
  • Large Eggplant trimmed, cut into 1cm-thick slices 1
  • Medium Zucchini trimmed, thinly sliced lengthways 2
  • Bunch Rocket trimmed 1
  • Soft Goat's Cheese 100 g
  • Pinenuts toasted 2 tbsp
  • Balsamic Vinegar 1 tbsp
  • Lemon Rind shredded, to serve
  • Bread toasted, gluten free, to serve

Method

  1. Preheat grill on high. Place the capsicum, skin-side up, on an oven tray and place under preheated grill. Cook for 5 minutes or until capsicum is charred and blistered. Transfer to a bowl and cover with plastic wrap and set aside for 10 minutes (this will help lift the skin). Peel and cut into thick strips.
  2. Preheat a char-grill pan on high. Combine the oil and garlic and brush evenly over the eggplant and zucchini slices. Place half the eggplant and zucchini on the char-grill and cook for 2-3 minutes each side or until tender. Transfer to a plate. Repeat with remaining eggplant and zucchini.
  3. Arrange the capsicum, eggplant, zucchini, rocket and goat's cheese on serving plates. Sprinkle with pine nuts and drizzle with balsamic vinegar. Garnish with grated lemon rind. Serve with toasted gluten free bread.
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