Orzo, eggplant and feta salad
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|1||Eggplant, 500g, trimmed|
|1 to drizzle||Olive oil|
|1||Salt & freshly ground pepper, to season|
|⅓ cup||Fresh parsley, chopped|
|100 g||Feta cheese, crumbled|
|2||Lemons, zested in strips and juiced|
- Heat oven to 180degC. Cut eggplant into 2cm cubes. Place in a large oven pan, drizzle with oil, season with salt and pepper, then toss well to coat. Spread out evenly over the pan and roast for 20 minutes or until golden brown. Remove to cool.
- At the same time, cook pasta in plenty of boiling, salted water for 10 minutes or until just tender to the bite. Drain and rinse under cold water to cool. Drain well and place in a large bowl.
- Add cooled eggplant to pasta. Add parsley, feta, lemon zest and juice and toss well to combine.