I make this salad very often because it is very popular among my family members. It can be a great side dish for a variety of main dishes. I always season simply with Salt and Black Pepper, and add Fetta which is essential for this salad. It’s a very versatile salad. You might wish to add some Spices and Herbs.


4 Servings


1 medium to large Eggplant
1 Zucchini
1 Capsicum *Today I used 1/2 Green Capsicum and 1/2 Red Capsicum
Olive Oil
Salt & Black Pepper
50g Fetta
*Note: Add Herbs and Spices of your choice. e.g. Oregano, Parsley, etc.

  1. Cut Eggplant in half lengthways if large, and slice about 8mm thick. Cut Zucchini also 8mm thick slices, and Capsicum into 4-5cm size pieces.
  2. Place Eggplant pieces in a mixing bowl, add 1 tablespoon Olive Oil, and toss to coat. Heat a grill pan (OR frying pan) over medium heat, and cook Eggplant pieces until both sides are nicely browned. Transfer into a separate mixing bowl.
  3. *Note: If you use a frying pan, you can oil the pan instead of coating Vegetables with Oil.
  4. Coat Zucchini pieces with Olive Oil adding extra Oil if needed, and cook in a grill pan (OR frying pan) until both sides are nicely browned. Transfer to the mixing bowl.
  5. Coat Capsicum pieces with Oil, and cook until both sides are nicely browned.
  6. Season with Salt and freshly ground Black Pepper, OR add Spices and Herbs of your choice, then add crumbled Fetta and mix to combine.