Ingredient A :-
2 brinjals or aubergines (halved, smeared with salt for 15 mins, rinsed, drained)
2 zucchinis (halved, read tips)
10 pips garlic (leave skins on)
1 red bell pepper (halved, deseeded)
2 tablespoons olive oil
Ingredient B :-
1 big onion (cut into pieces)
4 tomatoes (deseeded, diced)
5g basil leaves or daun selasih (finely shredded)
1 teaspoon dried oregano
1 stalk coriander leaves (chopped)
65ml (¼ cup) olive oil
Ingredient C :-
1 French Baguette or French loaf (sliced into ¼" pieces, toasted golden on both sides)
Seasoning :-
1 teaspoon salt
½ teaspoon pepper
2 teaspoons caster sugar
65ml (¼ cup) cider apple vinegar
1. Place ingredient (A) apart from olive oil on a baking tray. Brush olive oil on top. Grill vegetables for 4-5 minutes to soften. Remove tray, slice brinjals and zucchini into pieces. Slice garlic into thin pieces and bell peppers skinned before cutting strips.
2. Combine no.(1), ingredient (B) and seasoning in a mixing bowl. After a thorough mix, keep whole bowl chilled for 20 minutes.
3. Use no.(2) as a spread on bread slices of ingredient (C).
Tips : Zucchini is a western gourd but tastes like a local cucumber. Available at major's marts. This menu can be used as a side-dish for main meals like steaks or poultry roasts.
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