A simple, delicious BBQ salad using JINDIVICK eggplants.
3 JINDIVICK eggplants, cut into 1cm-thick slices crossways
125ml (1/2 cup) WINCHELSEA olive oil
2 tbs fresh lemon juice
1 tbs extra virgin olive oil
1 bunch COOLIBAH HERBS rocket, ends trimmed
150g BLUEBAY goats cheese, crumbled
Preheat a barbecue flat plate on medium. Brush both sides of the eggplant with olive oil. Cook half the eggplant on the flat plate for 3-4 minutes each side or until tender and golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining eggplant.
Whisk the lemon juice and extra virgin olive oil in a small jug until well combined. Season with salt and pepper.
Arrange half the eggplant on a serving platter. Top with half the rocket and sprinkle over half the goats cheese. Drizzle over half the dressing. Continue layering with the remaining eggplant, rocket, goats cheese and dressing.
For an alternative dressing try some SAORI japanese sauces.