Perfect with any family meal.
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, 180C.
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.
Once eggplant has cooled, cut into cubes. Once 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 together olive oil and balsamic vinegar and dress to serve.
Exclusive recipe from Rebecca Searles, the founder of Family Garden Life.
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