Extra Virgin Olive Oil
1 Eggplant, sliced into 1cm thick coins
Lane’s BBQ Loaded Garlic Smoked Finishing Salt
1/2 Red Capsicum, julienned
1/2 Red Onion, thinly sliced
1/3 cup Pine nuts
1/3 cup Feta, crumbled
1/2 Lime, juiced
Fresh Basil Leaves, to serve
Sweat eggplants by coating in finishing salt (both sides), leave on a wire rack for at least 30 minutes. Proceed to pat dry.
Heat oil in a large grill pan (or bbq plate) and fry eggplant on a medium heat until tender, approximately 3 minutes each side.
Add capsicum and onion to pan and cook for one minute or until onion is fragrant. Add pine nuts to pan and cook for a further 3 minutes or until lightly toasted.
Top cooked eggplant with capsicum, onion, and pine nuts.
Serve with feta, lime juice, basil leaves and a sprinkle of finishing salt.