Eggplant and Goats Cheese Salad

Eggplant and Goats Cheese Salad


1 person made this

A Middle Eastern style salad combining oven baked eggplant with chickpeas, basil and goats cheese. The dressing contains fresh chopped tomatoes.

Serves: 4 

  • 1 large eggplant
  • 3-4 tablespoons olive oil
  • 2 (300g) tins chickpeas, drained
  • 200g goats cheese, sliced
  • 1/2 cup torn basil leaves
  • dressing
  • 2 large tomaotes, seeded and diced
  • 1/4 cup extra virgin olive oil
  • 3-4 tablespoons balsamic vinegar
  • salt and pepper

Preparation:8min  ›  Cook:15min  ›  Ready in:23min 

  1. Preheat oven to 200 degrees C. Slice eggplant into 5mm rounds and brush lightly with olive oil on both sides. Place sliced on an oven tray and bake for 15 minutes, or until golden brown, turning once during cooking. Set aside to cool.
  2. Combine cooled eggplants, chickpeas, goats cheese and basil in a bowl. Mix all the dressing ingredients together and pour over the salad. Toss and season to taste.

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