Eggplant, rocket and goats cheese salad

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How to make Eggplant, rocket and goats cheese salad

  • Yield : 10
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

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

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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