Grilled Eggplant Salad with Caramelised Onion and Fennel

Ingredients Checklist

250 gms Eggplant
1 no Fresh Fennel Bulb
50 gms Cherry Tomato
25 gms Red Onion Sliced
50 gms Crumbled Goat Cheese
15 gms Scallions
100 gms Fresh Roquette Leaves
5 gms Fresh Basil
5 gms Fresh Thyme
50 ml Extra Virgin Olive Oil
45 ml White Balsamic Vinegar
to taste Salt
to taste Crushed Pepper

Method of Preparation

  1. Cut thick slices of eggplant and marinate them with a little oil, salt, pepper and fresh thyme.
  2. Grill the eggplant till its nice and soft but not mushy.
  3. Thickly slice the fennel and marinate as above. Grill the fennel and onion till tender.
  4. In a bowl add the halved cherry tomato, roquette leaves, grilled eggplant, fennel and onion.
  5. Add in the olive oil, salt pepper and balsamic vinegar, toss everything together.
  6. Layer the eggplant and fennel and top it with the crumbled cheese and leaves and drizzle some dressing .