Embrace the Mediterranean way of eating. Mostly plant-based, full of fresh fruits, vegetables, grains, nuts, and legumes. Packed with flavour from olive oil, herbs, and spices, and bursting with colour. Our roasted capsicum, eggplant, and red onion salad is one of the many delicious dishes we love on our table.
It’s a show-stopping salad for BBQs or any special gathering.
Roasted Capsicum, Eggplant and Red Onion Salad
Servings: 4 people
Ingredients
- 60 grams spinach leaves
- 60 grams rocket leaves
- 2 red capsicums
- 1 eggplant sliced in half
- 1 small red onion sliced
- 150 grams cherry tomatoes washed and halved
- 1 handful basil roughly chopped
- olive oil
- salt & pepper to taste
Dressing
- Olive oil
- Balsamic vinegar
- 1-2 cloves of garlic crushed
Instructions
- Place baking paper onto a baking tray. Place the eggplant slices, cut side down on and salt and drizzle with oil. On another baking tray, place baking paper and the capsicum. Put in a hot oven, 180 degrees. Eggplant will be cooked after 10 minutes. Remove and allow to cool. Capsicum will be cooked once the skin has blackened. Remove and allow to cool.
- Once the eggplant has cooled, cut into cubes. Once the capsicum is cooled, remove seeds and skin and slice into 2cm pieces.
- Place spinach and rocket into a large bowl. Add eggplant, capsicum, red onion and cherry tomatoes. Toss in basil. Season to taste. Mix the olive oil, garlic, and balsamic vinegar and dress to serve.
