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Aubergine Feta Salad

Aubergine and Feta Salad

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Delicious light bite or perfect side. Use plant based feta for vegan/vegetarian version
Print Recipe
Servings 4


  • Frying pan or griddle pan


  • 2 small aubergine 1/2 inch slices lengthways
  • 200 g feta cheese
  • 1 clove garlic
  • 1 lemon
  • 5 g fresh parsley chopped
  • 30 ml olive oil
  • 1 pinch chili flakes optional
  • 1 baguette to serve


  • Cut the garlic clove in half (skin on) and lightly wipe over the aubergine slices then brush each slice with olive oil and place onto a smoking hot griddle or frying pan for 1 minute each side to colour.
  • Meanwhile, break up the feta cheese into a bowl, add the parsley, chili flakes if using, a little drizzle of olive oil, zest of half a lemon (or to your taste) and cracked black pepper (no salt is needed).
  • Once the aubergines are golden, lay out flat and gently top each one with the feta and parsley mixture and serve.
  • Note: you can pop them in the oven for a few minutes to melt the feta or cook the aubergine on the BBQ if that's what you're up to!


Try adding a few sun blushed tomatoes to the feta mix

Nutrition Per Serving

Calories: 229kcal | Carbohydrates: 9g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 562mg | Potassium: 304mg | Fiber: 4g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 260mg | Iron: 1mg

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