WARM GRILLED EGGPLANT AND FETA SALAD
Portions : 4 - Preparation : 30 minutes - Cooking time : 20 to 25 minutes
Ingredients
- 120 ml (8 tablespoons) olive oil
- 1 clove garlic, minced
- 5 ml (1 tsp.) dried oregano
- 1 eggplant, sliced
- 500 ml (2 cups) potatoes, cubed
- 500 ml (2 cups) chickpeas
- 60 ml (4 tbsp.) red wine vinegar
- 250 ml (1 cup) feta cheese, crumbled
- 125 ml (1/2 cup) pomegranate seeds
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine half the olive oil, garlic, oregano, salt and pepper. Check seasoning.
- Place eggplant slices on a baking sheet lined with a silicone mat, brush with oil mixture and bake for 20 to 25 minutes. Leave to cool.
- Meanwhile, in a hot frying pan, brown the potato cubes in a little fat for 5 to 10 minutes. Season with salt and pepper and leave to cool.
- In a bowl, mix the chickpeas and potato cubes and add the remaining olive oil, vinegar, salt and pepper. Check seasoning.
- Arrange the eggplant slices in a serving dish, sprinkle with the potato and chickpea mixture, feta cheese and pomegranate seeds, and serve.
