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Roast Eggplant Salad with Feta and Mint

With Delaney Mes

Roast Eggplant Salad with Feta and Mint

Time: 30 mins
Serves:  4 
Cost per serve: $3.50

2 medium eggplant, sliced in 1cm chunks, then quarters
1 bunch asparagus, cut into 4cm pieces (optional)
Sea salt and freshly cracked pepper
1/2 tsp chilli flakes
A good glug of olive oil (or rice bran oil)
1 cup Israeli couscous
1/2 cup coarsely chopped flat leaf parsley
1 Tbsp coarsely chopped fresh mint
1/4 cup toasted walnuts, roughly chopped
Approx. 150g feta, cut into chunks

Lemon yoghurt dressing
1/2 cup runny natural yoghurt
1 Tbsp chopped mint
1 finely crushed garlic clove
Juice and zest of 1 small lemon
1 Tbsp olive oil
Salt and pepper

Preheat oven to 190C. Place eggplant and asparagus in a roasting tray, and drizzle over oil and season with salt, pepper and chilli flakes.
Roast for about 25 minutes, shaking and turning the chunks part way through.
Meanwhile, cook the couscous according to packet instructions. Rinse and drain well with cold water and set aside.
In a large bowl, put eggplant, asparagus, couscous, parsley, mint, walnuts, and feta.
Dress with lemony dressing.

To make the dressing:  Whisk all ingredients together well, pour over salad and mix well.

(Broadcast 15 October 2012)