Grilled Baby Eggplant & Fennel Salad

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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!

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