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Ingredients

3 rounds Lebanese bread
2 tablespoons olive oil
125ml (1/2 cup) extra virgin olive oil
6 (about 300g) eggplants, cut crossways into 1cm-thick slices
300g baby spinach leaves
1 cup firmly packed fresh mint leaves
200g feta, crumbled
2 tablespoons fresh lemon juice

Method

Step 1 Preheat oven to 180°C. Brush both sides of bread with half the olive oil and place on baking trays. Cook in oven for 7 minutes or until crisp. Remove from oven. Set aside for 5 minutes to cool.
Step 2 Meanwhile, heat one-quarter of the extra virgin olive oil in a frying pan over medium-high heat. Add one-quarter of eggplant and cook, turning occasionally, for 3 minutes or until brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining oil and eggplant, reheating pan between batches.
Step 3 Place eggplant, spinach, mint and feta in a bowl. Crumble over bread. Combine remaining oil and lemon juice in a bowl. Drizzle over salad and serve immediately.

Eggplant, spinach, feta and mint salad

How to make Eggplant, spinach, feta and mint salad

Ingredients

Method