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Foccacia with char-grilled brinjal and tomato

Recipe from: 12/4/1997 12:00:00 AM
Ingredients 9
Servings 6


  • 30
    finely chopped basil
  • salt and freshly ground black pepper
  • 60
    olive oil
  • 30
    balsamic vinegar
  • 1
    aubergine, thinly sliced lengthwise
  • 2
    ripe tomatoes, sliced
  • 1
    foccacia, cut in half and lightly buttered
  • 6
    black olives, stoned and halved


Switch on the oven grill. Mix all the ingredients for the salad dressing. Sprinkle the brinjal with salt and leave for 10 minutes. Rinse and pat dry with paper towelling. Brush lightly with a little of the salad dressing and grill until the brinjal slices start turning brown. Cool. Arrange the brinjal, tomato slices and olives on the bottom half of the foccacia and season with salt and pepper. Moisten with the salad dressing, cover with the top half of the foccacia and serve immediately. Makes 4-6 generous servings.

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