Roasted Eggplant, Feta and Rocket Salad with a Lemon and Basil Vinaigrette Recipe

2016-05-09 13.50.08

After a gloriously sunny weekend and a holiday coming up we are on our healthy mid-week kick again. I love feta as it is a low fat cheese but also has loads of flavour. The feta adds lovely creamy and salty notes to a salad. The roasted aubergine or eggplant was a revelation, I was looking in the frozen vegetable section in Waitrose and noticed they had a bag of already charred eggplant’s so we thought we would give them a try as sometimes using a fresh one’s can end up being a bit rubbery, the result was brilliant I would highly recommend using them.

Ingredients (serves 2)

For the salad

  • 1/2 dozen slices of eggplant
  • 40g of feta
  • 1 small bag of salad leaves (1/2 a bag if a bigger version)
  • Roughly blitzed pinenut’s, optional (we had some leftover from a salad last week)
  • drizzle of olive oil for cooking

For the vinaigrette

  • juice of a lemon
  • 60ml olive oil
  • 6 large basil leaves, chopped
  • 1 garlic clove minced
  • 2 tsp good quality balsamic vinegar
  • grind of sea salt and pepper


  1. Preheat oven to 180 degrees (fan), once up to temperature drizzle a baking dish with olive oil and heat in oven for 5 minutes.
  2. Add the sliced eggplant to the heated oil and cook for 25 minutes, turning them over halfway.
  3. While the eggplants are cooking prepare the vinaigrette by adding all the ingredients to an empty jam jar and shake vigorously so all the flavours combine (or whisk in a small bowl) and place in fridge.
  4. Once the eggplants are ready drain off the excess oil and liquid by placing them between 2 sheets of kitchen towel and give them a pat.
  5. Place the salad leaves in a bowl, add the eggplants on top, crumble over the feta, drizzle with your vinaigrette and if using them finish off with a sprinkle of pinenuts.
  6. Serve, if you have extra vinaigrette store in fridge for up to 2 days.

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