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Lebanese Style Bocconcini and Eggplant Salad

Serves 4


  • 1 eggplant, cut into 3cm cubes
  • 1 clove garlic, crushed
  • 1/2 teaspoon smoked paprika
  • salt and freshly ground black pepper, to taste
  • extra virgin olive oil, for drizzling
  • 1/2 cup walnut halves
  • 1 x 250g tub Australian bocconcini cheese, drained
  • 1/4 cup za'atar*
  • juice and rind of 1 lemon
  • 1/4 cup extra virgin olive oil, extra
  • 2 tomatoes, cut into wedges
  • 1 small red salad onion, finely sliced
  • 1/2 cup picked flat-leaf parsley leaves
  • 1/2 cup picked fresh coriander leaves
  • lebanese bread, for serving
Download Recipe (PDF)


  1. 1. Combine eggplant, garlic, paprika, salt, pepper and drizzle with olive oil. Spread onto a lined baking tray and roast at 180°C for 15 minutes. Add walnuts and roast for a further 5-10 minutes, until eggplant is tender and walnuts are fragrant, cool.
  2. 2. Coat bocconcini in a little extra olive oil, then roll in za'atar and refrigerate until required.
  3. 3. Whisk lemon juice, rind and extra oil together to make a dressing. Lightly toss eggplant and walnuts with tomatoes, onion, herbs and dressing until well coated.
  4. 4. Arrange salad on a serving platter or individual plates. Roughly tear open bocconcini and scatter over the salad, before serving with lebanese bread.

Tips / Handy Hints

*Za'atar is a popular Middle Eastern spice blend of toasted sesame seeds, dried thyme, marjoram and sumac. It can be used as a dip for bread with olive oil, or as a seasoning for meats and vegetables. Substitute with Dukkah, or a mixture of toasted sesame seeds and dried herbs.


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