Roast Eggplant Salad with Lemon and Basil Dressing

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Roast Eggplant Salad with Lemon and Basil Dressing

 

 

2 large eggplant, cut into 2 cm (3/4 " ) cubes

1 large red capsicum (bell pepper), deseeded, cut into 2 cm (3/4 " )

pieces

1 large yellow capsicum (bell pepper), deseeded, cut into 2 cm

(3/4 " ) pieces

olive oil cooking spray

1 cup (125 g) (4 1/2 oz) pitted kalamata olives

 

Lemon and Basil Dressing:

 

1/2 cup firmly packed basil leaves

2 garlic cloves, crushed

2 tablespoons (8 tsp) pine nuts

1 lemon, rind grated, juiced

1/3 cup extra virgin olive oil

salt and pepper, to taste

 

 

1. Preheat oven to 220 C (430 F).

 

2. Combine eggplant and capsicums (bell peppers) in a non-stick baking

dish. Spray with oil. Season with salt and pepper. Toss to coat in

oil. Roast for 15 minutes, turning occasionally, until tender. Remove

from oven. Add olives to hot dish.

 

3. Make dressing Combine basil, garlic, pine nuts and lemon rind in a

food processor or mortar and pestle. Process until finely chopped. Add

oil and 1 tablespoon (4 tsp) lemon juice. Process until well combined.

Season with salt and pepper.

 

4. Spoon eggplant salad into a bowl. Drizzle with dressing.

 

 

Serves 4 as a side dish.