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Recipe

Eggplant and tomato salad

Apr 29, 2012 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Eggplant and tomato salad
  • 4 slice lebanese bread
  • 油,刷
  • 1 large eggplant, peeled, quartered
  • 275 gram baby truss tomatoes
  • 5 clove skin on garlic
  • 1/4 cup extra-virgin olive oil, plus 1 tablespoon extra
  • 1 bunch parsley, leaves picked, roughly chopped
  • 2 tablespoon balsamic vinegar

Method

Eggplant and tomato salad
  • 1
    Preheat barbecue grill on high. Brush Lebanese bread with oil and grill, 2 minutes each side, until crisp and lightly charred.
  • 2
    Toss eggplant, tomatoes and garlic with olive oil. Season.
  • 3
    Barbecue eggplant and garlic, 3-4 minutes each side, until lightly charred. Transfer to a wire rack
  • 4
    Place tomatoes on grill and cook, 1 minute, until slightly blistered. Remove from vine.
  • 5
    Roughly chop eggplant. Peel garlic and finely chop. Toss in a bowl with tomatoes, parsley, balsamic and extra oil. Season. Serve warm with bread.

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