This salad can be served as a stand alone dish or as an accompaniment to barbecued steak or lamb.


  • 1 large Eggplant

  • Olive Oil

  • sea salt

  • 1 large red capsicum deseeded and cut into 6 pieces

  • 1 large Green Capsicum deseeded and cut into 6 pieces

  • 1 Tomato cored and halved crosswire

  • 1 Spanish Onion cut into wedges

  • Dressing

  • 2 Garlic Cloves crushed

  • 1 teaspoon Dijon mustard

  • 1 tablespoon drained Caper Sicillian

  • 1 tablespoon red wine vinegar

  • 1 teaspoon sherry vinegar

  • sea salt

  • 0.25 cup Extra Virgin Olive Oil

  • 0.5 bunch Flat-leaf parsley leaves roughly torn


  • 1.

    Thinly slice eggplant lengthwise and toss with olive oil and sea salt, then cook on a hot barbecue or char-grill until charred and tender.

  • 2.

    Toss remaining vegetables in olive oil and sea salt and cook on a hot char-grill or barbecue until charred and tender.

  • 3.

    Place all the cooked vegetables in a large bowl.

  • 4.

    For the dressing combine, garlic, mustard, capers and vinegars in a bowl, season with sea salt to taste and stir in olive oil. Add parsley leaves and mix well to combine.

  • 5.

    Pour dressing over vegetables and toss well to coat vegetables in dressing.

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3 comments • 1 rating
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Posted by JaynestelReport
Neil Perry just cannot seem to put a foot wrong with this delightful concoction being yet another of his many successful recipes.
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Posted by NB2Report