2 eggplant, cut into small chunks
3 tbsp olive oil
2 tbsp balsamic vinegar
50g bag rocket
100g feta cheese crumbled
Heat oven to 200C/180C fan/gas 6.
Toss the eggplant with 2 tbsp olive oil and seasoning in a large roasting tin and roast for 30 mins until golden and soft.
When cooked, toss with the vinegar, feta and remaining oil.
Scatter over the rocket just before serving. Can be served warm or at room temperature.
Recipe adapted from: Good Food