Crispy eggplant salad with cherry tomatoes and fetta

Crispy eggplant.jpg
  • 1 eggplant, thinly sliced
  • olive oil
  • 12 cherry tomatoes, halved
  • mixed lettuce
  • 150g marinated fetta with oil, crumbled
  • 2 tablespoons basil leaves, torn
  • cracked black pepper


Brush eggplant well with olive oil. Place in a frying pan over medium high heat and cook 2-3 minutes on each side or until golden and crisp. Set eggplant aside.

Wipe out pan and splash in some olive oil, heat over medium high heat and toss cherry tomatoes for about I minute until warmed through.

Put some mixed lettuce on serving  plates and top with eggplant slices, fetta, tomatoes, basil and pepper.  Drizzle with the flavoured oil from the fetta (or some olive oil and balsamic vinegar) and serve with chickpeas and spinach and/or some crusty bread.

 Serves 2