Brinjal, Sweet Pepper, Cocktail Tomatoes and Mozzarella with Chilli Oil
300g finger brinjals 200g sweet peppers 100g cocktail tomatoes 2-3 red onions 150g mozzarella 1 cup olive oil 4 cayenne chillies salt pepper
Cut finger brinjals in circles. Salt one side and leave for 5 minutes, before salting the other side. Wash off salt.
Grill finger brinjals with a bit of olive oil and salt to taste.
Roughly chop sweet peppers, tomatoes and red onions – you want them to be chunky. In a pan, heat olive oil and add red onions, let them simmer for 5 minutes before adding sweet peppers and tomatoes. Season with salt and pepper.
Chilli oil:In a small pot on low heat, add olive oil and finely chopped chillies. Let it simmer for 5 mins, but do not let the oil get too hot. Or in a glass container, you can add the chillies to olive oil and leave over night or longer.
Serving: Slice the mozzarella in thick rounds and arrange on serving dish. Top with the sweet pepper, tomato, and red onions. Now layer with finger brinjals and drizzle with chilli oil. Add salt and pepper to taste.
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