Jane's Delicious Garden Blog

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.

• 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.