Griddled Eggplant Salad

I’ve been going to a few BBQs lately. A barbie is a great way to celebrate a milestone without stressing yourself out or over-complicating things. However, often for a veggie like me, a BBQ means I have to eat beforehand or make do with a bread roll and some iceberg lettuce. And I’m cool with that. I don’t expect any special treatment.

But lately I have been feelin’ a little special because my people have upped their salad game. I’m talking a delicious variety of greens and veg to go along with the obligatory snag.

So, today’s post is just a quick one to celebrate all the yummy veggie salads I’ve been getting at those family barbies.

This Griddled Eggplant Salad is wonderfully uncomplicated. It’s a celebration of what can happen when you don’t mess with the natural flavour of things.

By simply griddling some eggplant, and serving it up on a bed of peppery rocket with a sprinkle of crunchy and salty goodness you can elevate a BBQ salad to something super yum.

This salad is the perfect example of keeping it simple. What’s more, it’s loved by both veggies and meat-eaters alike. Gotta love a crowd pleaser! 🙂

What about you? What’s your favorite salad to bring along to a BBQ? Hit me up in the comments with your ideas.

Serves 4-6

1 firm, medium-size eggplant

120g pack baby rocket

2/3 cup diced Australia Feta

1/2 cup pitted kalamata olives (cut in 1/2 length-wise)

1/3 cup pepitas (toasted)

1 tbs olive oil

2 tbs balsamic glaze (find the recipe here)

salt and pepper

Method:

Wash and dry your eggplant thoroughly. Now slice length-wise, making each piece around 1/2 cm thick. Spread your eggplant pieces out in a single layer onto some kitchen paper and sprinkle each with a little salt. Let them sit this way for at least 1/2 hour. This draws out excess moisture, preventing soggy eggplant pieces when griddled.
Now put your griddle pan on the stove to heat up. While you’re waiting for the pan to get nice and hot pat the eggplant pieces dry with a clean piece of kitchen paper.
Brush 2 or 3 slices of eggplant (depending on the size of your griddle pan) with a little of the olive oil and place them, oil side down onto the pan. After around 2 minutes, flip them over and do the other side. Note: I generally find the other side of the eggplant doesn’t need any oil. Continue until all eggplant pieces are cooked.
Now it’s time to assemble your salad. Get yourself a nice big platter. Layer your salad in the following order; Cover the base of the platter with your peppery rocket leaves, then the griddled eggplant, next comes the feta, olives, and pepitas.
Right before serving, drizzle with balsamic glaze.