Grilled Eggplant And Bell pepper Salad With Bocconcini Cheese

Grilled Eggplant And Bell pepper Salad With Bocconcini Cheese

     This makes a substantial meal by itself but you could pair it with a simple pasta, bread and soup if you want and you would have a perfect spread!

     You could substitute the bocconcini cheese with paneer cheese and balsamic vinegar with pomegranate molasses

Ingredients:

• 500 gm (1 lb) eggplants, about 8” (20 cm) to 9” (23 cm) long cut across into 2” (6 cm) chunks
• 2 large or 3 medium bell peppers, cut into 2” (6cm) chunks
• 1 1/2 tsp salt, divided
• 2 tsp olive oil
• 500 gm (1 lb) bocconcini cheese, cut into 1/2 ” (1.2 cm) thick slices
• 10 to 12 black or green olives

Dressing:

• 2 tbsp pomegranate molasses
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp salt

Method:

1. Place the eggplants in a colander placed over a bowl, sprinkle them with 1 tsp salt and allow the bitter juices to drain, about 15 to 20 minutes. If you are certain that your eggplants are not bitter then you could skip this step.
2. In a bowl or on a baking tray, assemble the bell peppers and eggplants and toss with 1/2 tsp salt and 2 tsp olive oil, arrange properly on the tray and grill in the oven for about 15 to 20 minutes at 200 degrees centigrade/400 F/Gas mark 6.
3. In a small bowl, assemble all the dressing ingredients and beat with a spoon or whisk until smooth.
4. In a medium sized bowl, assemble the grilled vegetables, cheese, olives and dressing and toss until well mixed.

                                                                                                                                         EnjoyFood!