Provençale salad platter

1.For baba ghanoush, cook whole eggplant on a heated, oiled grill plate (or grill or barbecue) for about 35 minutes, turning four times, or until skin is blackened and blistered, and flesh is very soft. Cool eggplant. Peel eggplant and discard skin. Place eggplant flesh in a colander and, using the back of a spoon, press excess liquid from flesh. Transfer to a food processor. With motor running, gradually add tahini and mayonnaise. Transfer eggplant mixture to a bowl. Stir in lemon juice and season with salt, pepper and cumin (if using).

2.For capsicum salad, combine ingredients in a medium bowl.

3.For pesto, process basil, garlic, parmesan and pine nuts until well combined. With motor running, slowly add oil until combined. Season with salt and pepper.

4.For marinated zucchini, combine all ingredients in a medium bowl.

5.For egg mayonnaise, separate yolks from whites. Finely chop whites and yolks separately. Place in a small bowl with mayonnaise. Season with salt and pepper.

6.Serve baba ghanoush, capsicum salad, pesto, marinated zucchini and egg mayonnaise on a large platter with olives and french bread.