Eggplant salad

Eggplant salad: 
Avocado oil 
Feta cheese (vegan or regular) 
Spicy pepper ( fresh and sliced thin) 
Spices : salt, pepper, Japanese seven spice mix and grated ginger ( 1/2 tsp )
  1. Slice you eggplant into circles and than into cute mini pizza slices
  2. On a non stick skillet, on a medium high heat ( minimum 5 tbs of avocado oil ) start “toasting” your eggplant until golden color from both side and reduce heat to low 
  3. Now it’s to add fresh slices of spicy pepper, sprinkle spices and squeeze fresh lemon juice on top, mix gently! 
  4. When eggplant is tender from inside and golden out you can remove from skillet ( always try one, eggplants are tricky) and remove from the skillet 
  5. Top it up with chopped basil, feta cheese crumbs and drizzle of olive oil, voila 👌🏻