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Eggplant salad

A simple eggplant salad recipe special enough for entertaining

A simple fresh salad recipe that is special enough to serve to guests when entertaining. Combining fresh end of summer vegetables and herbs from the garden with prosciutto and feta it is a lovely side dish for any meal.
Course Appetiser
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 1 tablespoon coconut oil
  • 1 cm eggplant sliced into even thin rounds of approximately 1-2
  • 1 pieces small capsicum - sliced into even
  • 4 slices prosciutto - each piece cut in half
  • 200 grams tomatoes - sliced or halved
  • leaves fresh basil
  • 50 grams fetta cheese
  • salt and pepper
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar


  1. Cook the capsicum on a griddle pan until charred slightly an then set aside.
  2. Add the coconut oil to a warm pan
  3. Place a suitable number of eggplant slices to the hot pan (as many as fits) and cook each side until golden. Flip and cook on the other side and continue to cook the remaining eggplant until all is complete
  4. Add a slice of eggplant to a serving plate, a half slice of prosciutto and a piece of capsicum and repeat.
  5. Add the tomato to the plate, top with the basil, fetta and season with salt and pepper.
  6. Combine the oil and vinegar and drizzle over the plate