Spicy Eggplant (Aubergine) Salad

• 2 -3 Japanese eggplants
• 1 large red pepper (capsicum)
• olive oil
• Dressing
• 2 garlic cloves, chopped roughly
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 2 tablespoons soya sauce
• 3 tablespoons caster sugar
• 1/4 - 1/2 teaspoon minced fresh green chile
• salt
• 2 tablespoons mint, chopped

1. Preheat oven to 220u0b0C.
2. Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
3. Place eggplant rounds onto a oven tray and drizzle olive oil over.
4. Cut red pepper into long medium strips; drizzle with olive oil.
5. Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
6. Place grilled eggplants onto a serving plate.
7. Arrange pepper slices over branjan.
8. Dressing:
9. Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
10. Add all the rest of the ingredients except the mint.
11. Cook for a few minutes.
12. Pour dressing over eggplants and peppers.
13. Garnish with the chopped mint.

red pepper, olive oil, dressing, garlic, olive oil, balsamic vinegar, soya sauce, caster sugar, fresh green chile, salt, mint

Taken from www.food.com/recipe/spicy-eggplant-aubergine-salad-116964 (may not work)