• 200g Lebanese eggplant (see note)
  • 1/2 cup pitted kalamata olives
  • 50g Greek feta, crumbled
  • 30g baby rocket leaves
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon caster sugar
  • Step 1 Heat a barbecue or chargrill on medium-high. Cut 200g Lebanese eggplant in half lengthways. Spray with olive oil. Season. Cook for 3-4 minutes each side or until tender. Transfer to a large bowl. Cool slightly.
  • Step 2 Add 1/2 cup pitted kalamata olives, 50g crumbled Greek feta and 30g baby rocket leaves.
  • Step 3 Whisk 1 tablespoon extra virgin olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon caster sugar in a small jug. Pour the dressing over the salad.