Ingredients

• 2 large (about 500g each) eggplants
• 60ml (1/4 cup) olive oil
• 200g (about 5) bocconcini, thinly sliced
• 3 tomatoes, sliced
• 1 cup small fresh basil leaves
• Salt & freshly ground black pepper
• 1 tbs fresh lemon juice
• 100g mixed salad leaves, washed, dried
• 4 slices crusty bread, to serve

Description

Barbecued Eggplant Stacks Recipe - Preheat Barbecue Grill Or Chargrill On High. Reduce Heat To Medium. Cut Eggplants Lengthways Into 1cm-thick Slices (you Should Have 12 Slices). Use 1 1/2 Tbs Of Oil To Lightly...

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