Barbecued eggplant salad
Preparation: 10 minutes Cooking: 10 minutes Serves: 4
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
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.