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Tomato bread salad with BBQ eggplant and capsicum recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Mouthwatering tomato bread salad with BBQ eggplant and capsicum, ideal for pairing with roast lamb or spiced chicken.
Ingredients:
  • 250ml olive oil
  • 240g bread
  • 450g eggplant
  • 1 red capsicum, quartered, seeded
  • 1 yellow capsicum, quartered, seeded
  • ½ cup (125ml) red wine vinegar
  • 3 garlic cloves, smashed
  • 20.00 ml 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
  • ⅔ cup basil leaves
  • 2 tsp oregano leaves
Instructions:
  • In a medium frying pan over medium-high heat, heat ½ cup (125ml) of oil until hot. Cook half of the bread, turning occasionally, for about 2 minutes until it is golden brown and crisp. Use tongs to transfer the bread to a wire rack. Repeat the process with the remaining bread. Allow the bread to cool completely.
  • Preheat your barbecue to medium-high heat. Brush the eggplant and capsicum with the delicious cooking oil from the pan. Sprinkle with salt. Grill the eggplant and capsicum until they are beautifully charred and tender. Then, transfer them to a clean work surface and cut them into bite-sized 2-3cm pieces.
  • Whisk together vinegar, garlic, and remaining oil in a small bowl. Season with salt and pepper to taste.
  • Combine bread with ¼ cup (60ml) of dressing and extra vinegar just before serving. In a separate bowl, mix tomatoes, cucumber, chili, eggplant, and capsicum with the remaining dressing. Season with salt and pepper, then fold in the bread. Serve and enjoy!
  • Present the salad on a grand serving platter and generously sprinkle with fresh basil and oregano. Serve promptly for the best flavor.

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