We love eggplant and this year the crop has been amazing. I've made lots of moussaka with it and frozen lots of diced eggplant for winter casseroles, but still it grows.
This salad is delicious and is a nice way to use garden produce. I love being able to pop out to the garden and pick fresh capsicum and eggplant and then use them straight away.
Baked Italian SaladIngredients:
1 medium yellow capsicum
1 medium red capsicum
1 medium green capsicum
1 medium eggplant
coarse cooking salt
1/4 cup olive oil
250g mozzarella cheese, thinly sliced
2 tablespoons of extra olive oil
2 tablespoons of shredded fresh basil
Quarter capsicum, remove seeds and membranes. Grill capsicum, skin side up, until skin blisters and blackens. Peel skin away carefully. Cut eggplant into 5mm slices. Place eggplant slices on wire rack, sprinkle with salt, stand for 30 mins. Rinse slices under cold water, drain on absorbent paper. Place slices on oven tray, brush with oil, grill until browned on both sides, brushing occasionally with oil. Layer capsicum, cheese and eggplant in overlapping slices on ovenproof serving plate, drizzle with extra oil. Bake uncovered in moderately hot oven about 10 minutes or until cheese is melted and capsicum heated through. Serve sprinkled with basil. For an interesting twist, replace the capsicum with Roma tomatoes and enjoy!