Ingredients

Method

• 2 large brinjals
• 1 red onion, cut into thin wedges
• 3 T extra virgin olive oil
• Salt, to taste
• 500 g Woolworths exotic tomatoes
• 15 g purple basil
• 15 g basil
For the dressing, mix:
• 12 green olives, pitted and roughly chopped
• 8 anchovies fillets, roughly chopped
• 1 garlic clove, finely grated
• 1 large exotic tomato, grated into a bowl with the juice
• 2 T parsley, roughly chopped
• ¼ cup red wine vinegar
• 1 lemon, juiced
• ¼ cup extra virgin olive oil
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C.

Chop the brinjals into bite-sized pieces and place in a mixing bowl with the red onion, olive oil and salt. Toss to coat the vegetables with the oil.

Place on a baking tray and roast for 20 minutes, or until cooked through.

Roughly slice the tomatoes into different sizes and thicknesses. Place on a large serving dish with the roast brinjals and red onion. Add the basil and spoon over the dressing.