Barbecued Eggplant Salad
A BBQ dish that is perfect for party or summer.
Ingredients
- 3 Tbsp olive oil
- 2 eggplant, cut into thin slices
- 1 zucchini, sliced
- 2 small onions, quartered
- 3 ripe tomatoes, halved
- 2 cup spinach leaves, washed and trimmed
- 1 pinch black pepper, to taste
- 4 fresh basil leaves, (4 - 8 for garnish)
Directions:
Brush both sides of eggplant, zucchini, onion wedges and tomatoes with olive oil.
Barbecue eggplant, zucchini and onions for about 3 minutes on each side or until tender. Barbecue tomatoes for 2 minutes on each side or until warmed through.
Place spinach leaves onto a serving platter or individual plates. Top with eggplant, zucchini, tomatoes and onions. Sprinkle with black pepper and garnish with basil leaves.