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.