• 2 eggplant
  • Small serve of pickled mushrooms (found in supermarket delicatessen)
  • 1/4-1/2 cup of feta
  • 3 handfuls of Red Cabbage microgreens
  • 1-2 tsp Moroccan spice (Ras el Hanut was used)
  • Salt, pepper & olive oil

**Serves 6-8


  1. Chop eggplant in half- length ways and slice into wedges, sprinkle with salt and rest for 20 minutes. Then, rinse salt off and pat dry with a tea towel. Put eggplant in bowl and drizzle with olive oil.
  2. BBQ or grill eggplant. Allow to cool in a shallow bowl or plate.
  3. Once cooled, add pickled mushrooms (including mushroom marinade) to eggplant.
  4. Sprinkle Ras El Hanut to taste. Crumble the amount of feta to taste. Add salt, pepper and extra olive oil to taste if needed.
  5. Add 3 handfuls of Red Cabbage microgreens to the top of the salad.

Serve & enjoy.

*Culinary pleasure delivered by Rhiannon Blackaby – The Wholesome Health Coach.  

Buy Microgreens