Photo by Annabel Langbein Media
For the salad
|2||Eggplant, cut into 3-4cm chunks|
|3 Tbsp||Olive oil|
|2 large||Red peppers|
|2 large||Tomatoes, cored and sliced|
|12||Cherry tomatoes, halved|
|250 g||Mozzarella cheese, torn into chunks; use buffalo mozarella if desired|
|1 small handful||Basil leaves, to serve; alternatively use rocket leaves|
For the dressing
- Toss eggplant with oil, honey, salt and pepper. Cook on preheated barbecue grill over medium heat, turning frequently, until totally tender with no sponginess left. At the same time, place whole peppers on the grill and cook until skins are deeply charred and blistered.
- While eggplants and peppers are cooking, make the dressing by placing basil leaves in a sieve and pouring over boiling water to wilt. Cool at once under running water, drain, then whizz in a food processor with oil, garlic and salt and pepper to taste. (Or if you prefer, just use 3 Tbsp pesto, thinned with a little olive oil.)
- Remove vegetables from grill, cover peppers and leave for 10 minutes so they steam a little and can be peeled more easily. Peel and deseed the peppers, tear into strips and place in a bowl with eggplant, tomatoes, mozzarella, salt and pepper. Toss to combine.
- Top with basil or rocket leaves, drizzle with basil dressing and serve at room temperature.
More vegetarian barbecue recipes from Annabel
For more great Annabel Langbein recipes see her new summer annual A Free Range Life: Celebrate Summer! (Annabel Langbein Media, $24.95) or visit annabel-langbein.com.