Goats Cheese & Eggplant Salad

Serves 4 people

10-15 min prep

8-10 min 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

Lunch,

Entrées, Starters & Sides

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