Eggplant, Bell Pepper and Sesame Seed Salad

3 baby eggplant, each about 3 ounces
1 teaspoon salt
4 bell pepper wedges, preferably red
1 tablespoon sesame seeds, toasted
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon freshly cracked black pepper

Remove stems from eggplants, cut in half lengthwise and sprinkle cut sides with salt. Leave to sit for 30 minutes. Wash eggplants under cold water and pat dry with paper towel.

At the barbecue, spray cut side of each eggplant half with plenty of oil and cook on the grill for three minutes on each side. Spray capsicum wedges on both sides and cook for two minutes on each side.

Take the bell pepperm and eggplant to the kitchen. Arrange eggplant halves, in a single layer, on a plate. Cut bell pepper into strips, 1/2-inch thick, and scatter evenly over the eggplant. Sprinkle with toasted sesame seeds and drizzle with balsamic vinegar and olive oil.

Sprinkle with cracked pepper and serve.

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