Goat's cheese and eggplant salad

Goat's cheese and eggplant salad

Ingredients of Goat's cheese & eggplant salad

1 x 110g pkt chevre goat's cheese (Couturier brand)

2 tsp olive oil

Salt & freshly ground black pepper

20g baby spinach leaves

180g bought chargrilled eggplant (Wattle Valley brand), drained on paper towel

90g bought chargrilled red capsicum, drained on paper towel

1 1/2 tbs extra virgin olive oil

1 tbs balsamic vinegar

Cooking Time 10 minutes

Preparation of Goat's cheese and eggplant salad

Preheat grill on high. Cut the goat's cheese into 4 equal slices and place on a non-stick baking tray. Drizzle with olive oil and season with pepper. Cook under preheated grill, 6cm from heat source, for 5 minutes or until light golden.

Meanwhile, place spinach leaves in the centres of 2 serving plates. Cut the eggplant and capsicum into 3cm-thick slices and layer on spinach. Top each salad with 2 slices of goat's cheese and drizzle with extra virgin olive oil and balsamic vinegar. Season with salt and pepper and serve immediately.

Source: Taste.com.au