2 eggplant, thinly sliced lengthways
3 tbsp extra-virgin olive oil
12 vine tomatoes, halved
3 tbsp balsamic vinegar
handful mint leaves
1 red chili, finely chopped
50g feta cheese, crumbled
handful wild rocket, to serve
Heat oven to 200C/180C fan/gas 6. Brush the eggplant slices with 1 tbsp of the oil, then season.
Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. .
For the dressing, in a small bowl, mix the vinegar, mint, chili, remaining oil and some salt and pepper.
Scatter the eggplant slices and tomatoes into a serving bowl. Pour over the dressing, sprinkle with the feta cheese and scatter over a little rocket.
Recipe adapted from: Good Food