A fresh and delicious salad, this grilled eggplant with red capsicum, feta and mint is a delicious and healthy dish that is perfect for both vegetarians and non-vegetarians. An ideal recipe to create on the bbq, this recipe combines the smoky flavor of the eggplant, the sweetness of red capsicum and the tanginess of feta, all topped off with the refreshing taste of mint. Not only is this dish visually appealing, with its vibrant colors and textures, but it also packs a punch in terms of taste.
Ingredients:
1 Red Capsicum halved and deseeded
2 large firm eggplant slices cross ways (rings) into 2cm thick slices
Avocado Oil for griling
Lemon juice
1 1/2 tsp cumin seeds crushed
50g of crumbed feta cheese (or use Angel Foods Feta alternative)
2 tbsp chopped mint leaves
Salt & Pepper (or Avohaven Herbalicious Salt)
Instructions:
To prepare the capsicum - place the cut side down, skin side up on a roasting dish and place under a very hot grill for about 10 minutes or until the skin blackens and blisters. You can do this directly on the bbq by placing the skin side down on the grill plate over a medium heat until the capsicum is soft and the skin has blackened and blistered.
Remove and place in a bowl covered with cling wrap for about 10 mins. This will allow the skin to loosen so it can be peeled off easily. Once the skin has been removed, dice into 5mm squares and set aside.
To prepare the eggplant - preheat a ridged frying pan over a high heat or alternatively, use the grill plate on the bbq with a medium heat. Brush the eggplant slices with avocado oil on both sides and place in the pan or on the bbq. Cook the eggplant in batches if necessary. Cook for approximately 2mins each side until the eggplant is soft and there are grill marks on the flesh.
Carefully remove the eggplant from the heat and cut into even sizes pieces for presentation.
To prepare the dressing - in a bowl combine the garlic, lemon juice and cumin and stir well before adding the cooked capsicum. Season with Herbalicious or Salt and Pepper to taste. Do not over stir at this stage as you don't want the capsicum to mush.
Add the eggplant slices to the dressing a few at a time and coat in the dressing before arranging on a serving platter. Scatter the cheese and chopped mint leaves over the top and serve at room temperature.