Prep Time 30 mins
Cook Time 30 mins
- 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
Cut thick slices of eggplant and marinate them with a little oil, salt, pepper and fresh thyme.
Grill the eggplant till its nice and soft but not mushy.
Thickly slice the fennel and marinate as above. Grill the fennel and onion till tender.
In a bowl add the halved cherry tomato, roquette leaves, grilled eggplant, fennel and onion.
Add in the olive oil, salt pepper and balsamic vinegar, toss everything together.
Layer the eggplant and fennel and top it with the crumbled cheese and leaves and drizzle some dressing .