Eggplant, rocket and feta cheese salad

Ingredients (10 servings):

• 3 eggplants cut into 1cm-thick slices crossways
• 125ml (½ cup) olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 bunch rocket, ends trimmed
• 150g feta cheese, crumbled

Method:

1. Preheat a barbecue flat plate on medium.
2. Brush both sides of the eggplant with olive oil. Cook half the eggplant on the flat plate for 3-4 minutes each side or until tender and golden.
3. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining eggplant.
4. Whisk the lemon juice and extra virgin olive oil in a small jug until well combined. Season with salt and pepper.
5. Arrange half the eggplant on a serving platter. Top with half the rocket and sprinkle over half the feta cheese.
6. Drizzle over half the dressing.
7. Continue layering with the remaining eggplant, rocket, feta cheese and dressing.