Thin grilled eggplant and zucchini slices topped with mustard dressing, feta cheese, pine nuts and fresh basil. A perfect addition to your Easter brunch. You can serve it cold and lukewarm and I must say that personally I prefer this one to be lukewarm.

25 minutes
Average
0 – 5 euro pp

Ingredients for 4 pers.:

  • 1 zucchini
  • 1 eggplant
  • fresh basil
  • 50 gr feta cheese
  • 1 spring onion
  • a handful of pine nuts
  • 2 tablespoons of mustard
  • olive oil
  • lemon juice from 1/2 lemon
  • salt and pepper

How to prepare it:

Wash the zucchini and the eggplant. Cut off both edges and cut the vegetables into very thin long slices. I always use a mandolin for this so that I can cut slices of the same thickness and it goes a bit quicker but of course you can also just use a knife to cut them.

Put a grilling pan on the stove. Brush a bit of olive oil on both sides of the vegetables and put them in the heated grilling pan. Grill the veggies on both sides until a grilling pattern forms. As this can go real quick it’s best to stay close to the pan. Grill all slices and put them on a plate to cool down. Once you have grilled all slices you can top off the salad with some crumbled feta. Chop the spring onion into thin rings and sprinkle them on top.

Now you can add the dressing. Take a small bowl, add the olive oil, lemon juice, mustard and some salt and pepper. Stir until you get a smooth yellow-isch dressing. Sprinkle the dressing over the salad. Finally, finish it off with some pine nuts and torn up basil. You can eat the salad both cold as well as lukewarm.