Eggplant salad with feta

Name: eggplant salad with feta
Total time: 25 min
Yield: 4
Ingredients: 2 eggplant; 100 milliliters olive oil; 1 yellow bell pepper; 1 Red pepper; 200 gram cherry / cherry tomato; 2 tablespoon White wine vinegar; 2 tablespoon fresh coriander; 2 tablespoon fresh basil; 2 tablespoon fresh fresh mint; 2 tablespoon capers; 150 gram Fetablock

Ingredients

2 eggplant
100 milliliters olive oil
1 yellow bell pepper
1 Red pepper
200 gram cherry / cherry tomato
2 tablespoon White wine vinegar

2 tablespoon fresh coriander
2 tablespoon fresh basil
2 tablespoon fresh fresh mint
2 tablespoon capers
150 gram Fetablock

Directions

Brush the aubergine slices with olive oil and rack for 2 minutes per side in a hot grill pan. Season with salt and pepper.
Mix the peppers with the to, remainder of the olive oil, vinegar, coriander and capers.
Place the aubergine slices on a dish, spoon the pepper tomato mixture on top and spread the feta over it. Grind some pepper.