GRILLED EGGPLANT WITH BASIL SALSA VERDE 2 eggplants (aubergines), halved 3 tomatoes, halved Basil salsa verde 1/3 cup chopped flat-leaf (Italian) parsley 2/3 cup chopped basil 2 cloves garlic, sliced 1 tablespoon dijon mustard 3 tablespoons capers 1/3 cup olive oil 2 tablespoons lemon juice Cut deep slits into the eggplants and the tomatoes and place on a baking tray.

To make the basil salsa verde, place the parsley, basil, garlic, mustard and capers into a food processor or a blander and process until finely chopped. Add the olive oil and lemon juice and process until a smooth paste forms. Spread the basil salsa verde over the eggplant and tomatoes. Place under a preheated hot grill and cook for 5 minutes or until eggplant is soft. Serve with grilled flatbreads and firm goats cheese.

Serves 4.

[New Food Fast, Donna Hay]