Eggplant Salad

Serves 4 people


  • 2 medium eggplants, sliced into 1cm thick rounds
  • 13 cup olive oil
  • Salt
  • Pepper
  • 12 baby tomatoes
  • 12 pitted kalamata olives (in brine)
  • 1.5 tbsp red wine vinegar
  • Handful parsley
  • 100g marinated feta cheese


  • Preheat a grill plate on high heat
  • Brush both sides of the eggplant with 34 of the olive oil. Season with salt and pepper and cook over the grill for 4 minutes, flipping sides halfway until the eggplant has softened
  • Place the eggplant into a mixing bowl and allow to cool
  • Add the tomatoes, olives and parsley
  • Dress the salad with the vinegar, olive oil and season with salt and pepper
  • Gently toss the salad and crumble feta cheese over the top to serve

Subscribe for Complimentary Nutrition Tips!

Make an Enquiry​

Eager to take the next step and better your health and wellbeing? Make an equiry with Rebecca below!

we’ll help you with dietary strategies to better your diabetes care