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Roast leek eggplant and red capsicum salad
Ingredients
- 3 leeks trimmed, washed and halved lengthways
- 2 large eggplants, about 500g each
- 3 red capsicums
- 2 garlic bulbs
- olive oil
- fine sea salt
- 2 tbsp sherry vinegar
- 1 tbsp extra-virgin olive oil
- sea-salt flakes
Instructions
Roast leek, eggplant and red capsicum salad serves 6 original recipe by goodfood.com.au.
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