• taste.com.au
  • Ingredients
  • 3 rounds Lebanese bread
  • 2 tbs olive oil
  • 125ml (1/2 cup) extra virgin olive oil
  • 6 (about 300g) eggplants, cut crossways into 1cm-thick slices
  • 300g baby spinach leaves
  • 1 cup firmly packed fresh mint leaves
  • 200g feta cheese, crumbled
  • 2 tbs fresh lemon juice
  • Preparation
  • Get full recipe directions at taste.com.au

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Recipes with similar ingredients to Eggplant, spinach, feta and mint salad

  • Food.com
  • Ingredients
  • 1 kg english spinach
  • 1/3 cup lemon juice
  • 200 g reduced fat feta cheese
  • 2 Turkish bread (44cm)
  • 1 tablespoon olive oil
  • 1/3 cup fresh mint, chopped
  • 2 skinless chicken breasts
  • 2 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1 (425 g) can crushed tomatoes
  • taste.com.au
  • Ingredients
  • 1/4 cup (60ml) olive oil
  • 300g baby spinach
  • 1 round Turkish bread or half a rectangle of Turkish bread, halved sideways through the centre
  • Grated rind and juice of 1 large lemon, plus lemon wedges to serve
  • 1 cup crumbled feta cheese
  • 2 garlic cloves, crushed
  • 1 cup grated mozzarella cheese
  • taste.com.au
  • Ingredients
  • 80ml (1/3 cup) olive oil
  • 100g feta, crumbled
  • 1 tbs fresh lemon juice
  • Extra virgin olive oil, to drizzle
  • 2 tbs chopped fresh mint
  • 450g (3 cups) frozen broad beans
  • 1 garlic clove, crushed
  • Blanched vegetables (such as baby carrots and asparagus), to serve