Eggplant, Tomato and Feta Salad Recipe

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Maggie's Recipe for LifeSome years I grow up to six different varieties of eggplant in our garden and we enjoy eating them between February and May, though interestingly each year a different variety seems to be the star. One year we had the white ‘Cosmo’ eggplant that was still bearing through until June in great condition, and the next year not so. I can’t wait to see what happens with the next batch. Ripe tomatoes add freshness and flavour to this simple salad, contrasting with the tart creaminess of Persian feta.

  • Yield: 2 Servings


  • 1 large eggplant (about 350 g)
  • 2 tablespoons verjuice
  • 3 tablespoons extra virgin olive oil
  • Sea salt flakes and freshly ground black pepper
  • 250 g ripe cherry tomatoes
  • 100 g Persian feta, drained and broken into bite-sized pieces
  • ½ cup flat-leaf parsley leaves
  • ½ cup mint leaves, torn at the last moment
  • ½ teaspoon fennel seeds, toasted
  • 1 clove garlic, peeled
  • 1½ tablespoons lemon juice
  • 1 tablespoon raw honey
  • 1 tablespoon pomegranate molasses
  • 2 tablespoons extra virgin olive oil
How to Make It
  1. Preheat the oven to 220°C (fan-forced). Line a baking tray with baking paper.
  2. Slice the eggplant into 2 cm thick rounds and place in a single layer on the lined tray. Combine the verjuice and 2 tablespoons olive oil in a small bowl, then brush over both sides of the eggplant. Season with salt and bake for 30 minutes or until golden, turning over halfway through cooking. Remove the eggplant from the oven and allow to cool. Cut into quarters and place on a serving plate.
  3. Cut the cherry tomatoes in half and place in a bowl. Drizzle with the remaining 1 tablespoon olive oil and season to taste.
  4. To make the dressing, pound the fennel seeds in a mortar and pestle with the garlic until a paste forms. Add the lemon juice, honey and molasses and mix well. Stirring constantly, gradually add the olive oil in a thin steady stream until emulsified.
  5. Scatter the cherry tomatoes, feta and herbs over the eggplant. Pour over the dressing, season and serve.

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