Pan Seared Feta and Roasted Eggplant Salad

Serves 1

3 oz Bella Capra Goat Feta
1 small eggplant
3 tablespoons cooked Pearl couscous
3 tablespoons olive oil
2 tablespoons garlic chili crisp
1 teaspoon salt
1 cup torn Swiss red chard

Preheat oven to 400 degrees Fahrenheit.
Cut eggplant in half lengthwise and slice diagonal slits into flesh creating a criss cross pattern. Brush with 2 tablespoons of olive oil and sprinkle with salt. Bake for 15 minutes. Plate the eggplant and brush with 1 tablespoon chili crisp.
Heat a saucepan on high. Add remaining olive oil and sear feta on each side until slightly crispy and browned.
Top the feta on the eggplant. Add the Swiss chard and couscous. Finish with 1 tablespoon chili crisp.

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