Bar­be­cued egg­plant salad

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 10 min­utes Serves: 4

In­gre­di­ents

3 tbsp olive oil 2 egg­plants, cut into thin slices 1 zuc­chini, sliced 2 small onions, quar­tered 3 ripe toma­toes, halved 2 cups English Spinach leaves, washed and trimmed Freshly ground black pep­per, to taste Fresh basil leaves, to gar­nish

Method

Brush both sides of egg­plant, zuc­chini, onion wedges and toma­toes with olive oil. Bar­be­cue egg­plant, zuc­chini and onions for about 3 min­utes on each side or un­til ten­der. Bar­be­cue toma­toes for 2 min­utes each side or un­til warmed through. Place spinach leaves on to a serv­ing plat­ter. Top with egg­plant, zuc­chini, onions and toma­toes. Sprin­kle with black pep­per and gar­nish with basil leaves.

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