Name: Eggplant and tomato salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 slice lebanese bread; oil, for brushing; 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

Eggplant and tomato salad

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

4 slice lebanese bread

oil, for brushing

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

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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Ingredients

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