Jane's Delicious Garden Blog

Delicious eggplant, zucchini, peppadew, mint and feta salad.

Posted in Garden Diary by Jane Griffiths on the December 28th, 2019

This is a quick and delicious salad, combining cooked and raw ingredients.

  • Slice a freshly picked eggplant and sprinkle with flour, herbes de Provence and salt to taste.
  • Slice fresh garlic cloves.
  • Sauté eggplant and garlic in olive oil until both sides are browned and the centres are tender. Remove from heat and slice in half.
  • While the eggplant is cooking:
    • Julienne a freshly picked zucchini into a bowl
      Add chopped mint, crumbled feta and sliced peppadews. Toss together.
      Add the hot eggplant and mix through gently.