Goats Cheese & Eggplant Salad
Serves 4 people
10-15 mins Prep
8-10mins Cook
This salad combines the smoky flavor of grilled eggplant with the creamy tang of goat cheese, topped with fresh herbs and a drizzle of balsamic vinegar.
By Barker's Professional
Ingredients
- 230 g finger eggplant, cut into 6 to 8 long wedges
- 169 baby zucchini, sliced on mandolin
- 75 peeled shallots, sliced on mandolin
- 30 peeled garlic, sliced on mandolin
- 5 flat lead parsley
- 5 oregano leaves
- 29 baby roma tomatoes, cut in half and seasoned
- 240 goats cheese, crumbled
- ml Barker’s Professional Mustard & Herb Dressing
Method
- Set a static oven to 180 deg C
- Using a mixing bowl, coat the eggplant and zucchinis with olive oil and seasoning. Spread out onto baking sheets lined with non-stick paper. Cook the eggplant for 20 minuets and the zucchinis for 15 minuets.
- Sauté the shallots and garlic until golden (for large quantities this could be done in a bratt pan)
- Mix the eggplant, zucchinis, shallots and garlic together with the parsley and oregano.
- Add the tomatoes and goats cheese.
- Place on a serving dish and pour over the Barker’s Professional Mustard & Herb Dressing
