Spicy Eggplant (aubergine) Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 -3 japanese eggplants
• 1 large red pepper (capsicum)
• olive oil
• 2 garlic cloves, chopped roughly
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 2 tablespoons soya sauce
• 3 tablespoons caster sugar
• 1/4-1/2 teaspoon minced fresh green chile
• salt
• 2 tablespoons mint, chopped

Recipe

• 1 preheat oven to 220°c.
• 2 cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
• 3 place eggplant rounds onto a oven tray and drizzle olive oil over.
• 4 cut red pepper into long medium strips; drizzle with olive oil.
• 5 bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
• 6 place grilled eggplants onto a serving plate.
• 7 arrange pepper slices over branjan.
• 8 dressing:.
• 9 heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
• 10 add all the rest of the ingredients except the mint.
• 11 cook for a few minutes.
• 12 pour dressing over eggplants and peppers.
• 13 garnish with the chopped mint.