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

Name: Roasted Aubergine/Eggplant and Spinach Salad with a Feta, Olive, Lemon and Herb Dressing Recipe
Cuisine: International
Ingredients: Good handful spinach leaves; 1 good balsamic; 1 tbsp lemon olive oil (or plain olive oil if you don’t have; 1 tbsp lemon; 1 tbsp olive; 8 basil leaves, roughly; 8 mint leaves, roughly; 6 green pitted olives,; 60 good feta cheese,; For the feta dressing; drizzle of olive oil for roasting; 6 slices of frozen chargrilled eggplant; 8 cherry vine tomatoes,; crack of black pepper

Sallyanne Smeeth Over a year ago 2,318 views

🥚 Egg Free 🌾 Gluten Free 💚 Healthy 🔥 Low Calorie 🫒 Low Fat 🥕 Vegetarian

Ingredients

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

Accompaniment

Method

1
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.