Aubergine and Egg Salad
450g Aubergine, cut into 1cm-thick slices
2 hard boiled eggs
80ml (1/3 cup) extra virgin olive oil, plus extra, to drizzle
80ml (1/3 cup) balsamic vinegar
1 long red chilli, seeded, finely chopped
3 red onions, each cut into 8 wedges
1 1/2 cups firmly packed baby rocket
1/4 cup torn mint leaves
100g (1/2 cup) feta, crumbled
Preheat oven to 200C. Preheat a chargrill pan over medium heat.
Brush aubergine slices with 2 tablespoons oil, then chargrill, in batches, for 2 minutes each side or until well marked.
Combine remaining 2 tablespoons oil, balsamic vinegar and chilli in a bowl. Add onions and toss to coat in the mixture.
Place onion mixture and chargrilled eggplants in a large roasting pan, and season with salt and pepper. Place in the oven and roast for 30 minutes or until onions are soft.
Scatter three-quarters of the rocket over a platter. Layer eggplants, eggs, onion mixture, remaining rocket and mint leaves, scatter with feta, squeeze over lemon juice and drizzle with a little extra oil to serve.