https://www.lifestylefood.com.au/recipes/27013/roasted-capsicum-and-eggplant-salad

LifestyleFOOD.com.au

Perfect with any family meal.

Ingredients

  • Salad

  • 60g spinach leaves

  • 60g rocket leaves

  • 2 red capsicum

  • 1 eggplant, sliced in half

  • 1 small red onion, sliced

  • 150g cherry tomatoes, washed and halved

  • Handful of basil, roughly chopped

  • Olive oil

  • Salt and pepper to taste

  • Dressing

  • Olive oil

  • Balsamic vinegar

Method

  • 1.

    Place baking paper onto a baking tray. Place the eggplant slices, cut side down on and salt and drizzle with oil.

  • 2.

    On another baking tray, place baking paper and the capsicum. Put in a hot oven, 180C.

  • 3.

    Eggplant will be cooked after 10 minutes. Remove and allow to cool. Capsicum will be cooked once skin is blackened. Remove and allow to cool.

  • 4.

    Once eggplant has cooled, cut into cubes. Once capsicum is cooled, remove seeds and skin and slice into 2cm pieces.

  • 5.

    Place spinach and rocket into a large bowl. Add eggplant, capsicum, red onion and cherry tomatoes. Toss in basil. Season to taste.

  • 6.

    Mix together olive oil and balsamic vinegar and dress to serve.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Exclusive recipe fromĀ Rebecca Searles, the founder of Family Garden Life.

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