Sorry folks! Haven’t posted anything in awhile. I can’t say I have been busy – just incredibly lazy! Here’s another quick salad.
You’ll need:
- 1 fennel bulb (remove tips and cut fennel into large chunks)
- 5 baby eggplants (cut stalk and slice in half)
- 2 tablespoons olive oil
- 1/2 lemon juice
- 1 garlic clove (grated)
- 1/2 teaspoon mustard
- Feta (as much or as little as you like – crumbled)
- salt
- pepper
Method:
Marinade eggplants and fennel in olive oil, grated garlic and mustard for at least half an hour. Heat a grill until smoking hot and grill vegetables until cooked. It’s okay if the fennel is still a little crunchy but you really want the eggplants cooked through. Mix with feta, salt and pepper and serve warm. Enjoy!
Sharm's Kitchen 