January 17, 2018

Reset: Suits phases 2, 3 and 4

Great Shape: 1 vegetable, 1 fat, 1 dairy

Serves 4


400g eggplant, cut into 1cm thick slices
1 Tbsp extra virgin olive oil
salt and pepper
1/2 cup pitted kalamata olives
100g Greek feta, crumbled
60g baby rocket leaves
2 tsp red wine vinegar
1/2 tsp caster sugar


  1. Heat a barbecue or chargrill on medium-high. Brush the eggplant slices with olive oil. Season. Cook for 3-4 minutes each side or until tender. Transfer to a large bowl. Cool slightly.
  2. Add the olives, feta and baby rocket leaves.
  3. Whisk together the extra virgin olive oil, red wine vinegar and caster sugar in a small jug. Pour the dressing over the salad.
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