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Barbecued eggplant, red onion & tomato salad with goat's cheese


  • Soak wooden skewers in cold water for 30 mins.
  • Then put an onion piece on each skewer and cook for 5-6 mins on a generously oiled ridged grill (or BBQ) with the seasoned eggplant, spraying with more oil as needed.
  • When ready, remove the onion and eggplant and cook seasoned tomato slices on the lightly oiled grill.
  • Place the salad leaves in a large bowl and toss with the separated onion, chopped eggplant and tomatoes with oil, balsamic and seasonings to taste.
  • To serve, mound the salad on each plate and place dollops of feta on top.


  • 1 red onion, sliced thickly
  • olive oil spray
  • 3 Japanese eggplant, cut in half lengthways
  • freshly ground salt & pepper
  • 2-3 ripe, red tomatoes, sliced thickly
  • a large handful of salad leaves (or spinach or rocket)
  • extra virgin olive oil
  • balsamic vinegar
  • marinated feta, crumbled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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