Grilled eggplant with feta, walnuts & honey dressing

Preparation Time: 20 minutes
Cooking Time: 10 minutes

Ingredients (serves 6)
• 1kg Lebanese eggplant, trimmed, halved lengthways
• 2 tbs olive oil
• 2 bunches rocket, ends trimmed
• 60g (1/2 cup) walnut pieces, coarsely chopped
• 175g feta, crumbled
• Honey dressing
• 1 tsp cumin seeds
• 3 tsp tomato paste
• 2 tbs honey
• 2 tbs red wine vinegar
• 2 garlic cloves, finely chopped
• 160ml (2/3 cup) extra virgin olive oil

Method
To make the honey dressing, heat a small frying pan over low heat. Cook the cumin seeds, shaking the pan, for 3 minutes or until aromatic. Use a mortar and pestle, or a coffee or spice grinder, to coarsely crush the seeds. Whisk the cumin, tomato paste, honey, vinegar and garlic in a small bowl. Gradually add the oil in a thin, steady stream, whisking constantly until well combined. Season with salt and pepper.

Preheat a barbecue grill or chargrill on medium. Use a sharp knife to score the eggplant flesh diagonally. Brush the eggplant with the oil. Cook for 3 minutes each side or until lightly charred and tender. Transfer to a serving bowl.

Add the rocket and half the dressing. Toss to combine. Drizzle over the remaining dressing and top with the walnut and feta. Season with pepper.