Baby Marrow and Eggplant salad

Ingredients

• 1 large eggplant
• 3 medium baby marrows (6 small)
• 2 tbsp olive oil
• 1 tbsp dill finely chopped.
• 2 tbsp flat-leaf parsley finely chopped.
• juice of 1 lemon
• 2 tbsp extra-virgin olive oil
• 100g feta
• 30g cherry tomatoes
• 25g pine nuts, toasted.
• flatbreads, to serve (optional)

Step by step

GET AHEAD

Griddle the vegetables a few hours ahead.

1. Heat a griddle pan. Slice the eggplant and baby marrow lengthways into slices the thickness of an R5 coin. Put them in a bowl, toss with the olive oil and season—Griddle in batches for 2-3 minutes on each side until charred and tender. Transfer to a large bowl; toss with the dill and parsley.
2. To make a dressing, whisk the lemon juice with the extra-virgin olive oil; season.
3. Arrange the eggplant and baby marrow slices on a large platter. Crumble over the feta, then scatter with the cherry tomatoes and toasted pine nuts. Drizzle over the lemony dressing and serve with warm flatbreads on the side.

You can add some colour using yellow, green, orange, and red tomatoes.

You change out the pine nuts for sunflower seeds.

Eggplant is not always a favourite as it can sometimes be bitter, grilling the eggplant does reduce the bitterness.

I grilled my slices over the flame of the gas stove. It is a little time-consuming and you could probably do it on a braai.