250gcherry tomatoes, halved or larger tomatoes, quartered
2handfulslettuce, torn into bitesize pieces
60gfeta, crumbled
Eggplant:
700geggplant
2 & ½tbspoil
Salt and Pepper
Garlic and lemon dressing:
2tbsplemon juice
4tbspextra virgin olive oil
1tspDijon mustard
1garlic clove, crushed
1tsp1 teaspoon thyme leaves, fresh or dried
1tsphoney
1tspsalt and black pepper
Instructions
Eggplant
Preheat oven to 240°C / 450°F - Fan Oven 220°C
Slice the eggplants into cubes
Line a tray with parchment or baking paper.
Place in a large bowl, drizzle with oil, salt, and pepper.
Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes, the edges should be caramelized, soft inside, but they're not shriveled up.
Garlic and Lemond dressing:
Add all the ingredients together and mix well.
On a large salad bowl, add tomato and chickpeas, drizzle over most of the Dressing then toss.
Pile over eggplant.
Drizzle eggplant with remaining Dressing, sprinkle with feta.
*Serve warm or at room temp! Great with flatbread or crusty bread.