2018/10/26 Lunch Eggplant Salad

Instructions

1. Begin by washing and preparing your vegetables: slice the eggplant, red capsicum, green capsicum, tomatoes, red onion, and carrots. Shuck the ear of corn and remove the kernels. Mince the garlic.
2. Grill the eggplant, red and green capsicum, and corn kernels on a preheated grill until they are slightly charred, about 15 minutes.
3. In a pan, lightly sauté the minced garlic and sliced belly until the belly is crispy, about 5 minutes.
4. Combine all the grilled vegetables, crispy belly, and raw vegetables (carrots, red onion, tomatoes) in a large mixing bowl.
5. Toss the salad ingredients together until well combined. Season with your preferred dressing or spices according to taste.