Garlic Eggplant, Carrots and Capsicum Salad with Goats Cheese Fetta


  • 1-2 Large red capsicums
  • 1 Large eggplant
  • 3-4 Carrots
  • Marinated Goats cheese fetta
  • Large handful of parsley
  • Large handful of mint
  • Squeeze of lemon juice
  • Salt & pepper to taste
  • 2 bay leaves
  • 2 large garlic cloves
  • Olive oil


  1. Chargrill both capsicums whole over a naked flame or under the grill until the skin is completely blistered and blackened. Place in a bowl and cover with cling wrap for a few minutes to cool and soften. Once cooled, cut in half, remove the membrane, seeds and core and carefully peel off the blackened skin. Slice the capsicum into thin strips and place in your salad bowl. This is messy a job so feel free to use kitchen gloves or a small sharp knife to speed up the job. The end result is worth it!
  2. Scrub or peel your carrots, cut them lengthways and cut the eggplant into large chunks. Place them on separate baking trays drizzled with olive, salt and pepper, a bashed garlic clove and a bay leaf.
  3. Roast the veggies in a moderately hot oven at 180 degrees until golden and tender. The eggplant can also be chargrilled with olive oil in a griddle pan.
  4. Once the veggies are cooked and slightly cooled, toss into your salad bowl with the strips of capsicum then add roughly chopped herbs, crumble over the goats cheese with a little of the marinated oil and add a squeeze of lemon juice to taste.
  5. Serve warm.




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