Baked eggplant, goats cheese and tomato olive salad
This is a light lunch or entree option full of colour and texture. It’s a great dish to make ahead of time as all the components can be put together at the last minute.
Ingredients
1 medium eggplant 600g sliced into 2cm wide slice
2 tbsp chopped basi
2 tbsp chopped parsle
3 tbsp olive oi
60g goats chees
60g cream chees
3 roma tomatoes, deseeded and dice
40g green olives, pitted and choppe
40g black olives, pitted and choppe
1 clove garlic, mince
5 leaves of basil, choppe
Zest of 1 lemo
2 tbsp olive oi
Salt and peppe
40g baby spinac
12 thin slices focaccia or turkish bread
Instructions
- Pre heat oven to 200
- Combine olive oil with chopped basil and parsley, season with salt and pepper
- Using a pastry brush, cover both sides of the eggplant slices with herb oil, seasoning with salt and pepper
- Place eggplant slices onto baking tray and bake for 10 minutes, turn eggplant over and bake for another 10 minutes. Allow to cool
- Blend goats cheese with cream cheese until smooth
- Slice and deseed tomatoes and dice into 1cm pieces, finely dice olives and mix in with tomatoes. Add garlic, additional chopped basil leaves and lemon zest, blend with olive oil, season with salt and pepper.
- To serve, place a round of eggplant on a plate and top with a dessert spoon of the cheese mixture. Top with some of the spinach leaves and then another eggplant round. Spoon over some of the olive salsa and serve with toasted focaccia or turkish bread.
