Barbecued Eggplant Salad
A simple gourmet salad for Christmas Day
Preparation time: 10 minutes
Cooking time: 15 minutes
2 eggplants, cut into thin slices
4 Royal Blue potatoes, cut into thin slices
1 zucchini, sliced
2 small onions, quartered
3 ripe tomatoes, halved
3 tblspn olive oil
2 cups washed, trimmed English spinach leaves
Black pepper to taste
Fresh basil leaves to garnish
Brush both sides of eggplant, potato, zucchini, onion wedges and tomatoes with olive oil. Barbecue eggplant, potato, zucchini and onions for about 5 minutes on each side or until tender. Barbecue tomatoes for 2 minutes each side or until warmed through.
Place spinach leaves onto a serving platter or individual plates. Top with eggplant, potato, zucchini, tomatoes and onions. Sprinkle with black pepper and garnish with basil leaves.