Tomato Bread Salad With BBQ Eggplant And Capsicum Recipe

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This tomato bread salad with BBQ eggplant and capsicum is the perfect accompaniment to a roast lamb or spiced chicken main.

The ingredient of Tomato Bread Salad With Bbq Eggplant And Capsicum Recipe

  • 1 cup 250ml extra virgin olive oil divided
  • 4 cups 240g 2cm pieces day old coles bakery stone baked by laurent pane di casa bread
  • 4 lebanese eggplants 450g halved lengthways
  • 1 red capsicum quartered seeded
  • 1 yellow capsicum quartered seeded
  • u00bd cup 125ml red wine vinegar
  • 3 garlic cloves smashed
  • 1 tbs red wine vinegar extra
  • 4 medium vine ripened tomatoes cut into 3cm pieces
  • 200g grape kumato tomatoes halved
  • 1 lebanese cucumber cut into 3cm pieces
  • 1 long red chilli seeded finely chopped
  • u2154 cup basil leaves
  • 2 tsp oregano leaves

The Instruction of tomato bread salad with bbq eggplant and capsicum recipe

  • heat u00bd cup 125ml of the oil in a medium frying pan over medium high heat cook half the bread turning for 2 mins or until golden brown and crisp use tongs to transfer bread to a wire rack repeat with remaining bread set aside to cool completely
  • prepare a barbecue for medium high heat brush the eggplant and combined capsicum with leftover cooking oil from the pan sprinkle with salt barbecue the eggplant and capsicum until lightly charred and tender transfer to a clean work surface cut eggplant and capsicum into 2 3cm pieces
  • in a small bowl whisk the vinegar with the garlic and remaining oil season with salt and pepper
  • just before serving in a medium bowl toss the bread with u00bc cup 60ml of the dressing and the extra vinegar gently toss the tomatoes cucumber chilli eggplant and capsicum in a large bowl with enough remaining dressing to coat season with salt and pepper fold in the bread
  • transfer the salad to a large serving platter sprinkle with the basil and oregano serve immediately

Nutritions of Tomato Bread Salad With Bbq Eggplant And Capsicum Recipe

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