1 Yellow Capsicum (Sweet Pepper), deseeded and chopped
60ml/2fl.oz. Strong Vegetable Stock
1 tbsp Olive Oil
1 tbsp Balsamic Vinegar
2 Garlic Cloves, chopped
Black Pepper
2 Aubergine (Eggplant), cut diagonally into 2.5cm/1 inch slices
3 tbsp Freshly chopped Basil
75g/3oz Goats Cheese, crumbled
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Instructions

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1. Place the capsicum, stock, oil, vinegar, garlic, salt and black pepper in a food processor or blender and process until smooth.

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2. Place the aubergine slices on plate and brush on both sides with the purï¿½ed mixture; discard any remaining mixture.

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3. Place the aubergine slices directly on the grill and cook over hot coals forï¿½ 4 minutes, until lightly charred. Turn and cook for a further 4 minutes.

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4. To serve -ï¿½ arrange the aubergine slices on a serving platter, sprinkle with the cheese and scatter theï¿½ basil evenly over the top. Serve immediately.

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Main equipment required to make this Recipe

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	Food processor or blender
	Long handled tongs

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Tips, Options and Substitutions

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Using specialist bbq hinged baskets as shown on the left makes turning thin or small pieces of food much easier and ensures they don't fall through the grill onto the coals

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Related Recipes and Information

ï¿½ï¿½Barbecue Starters Recipesï¿½ |ï¿½ Barbecue Main Course Recipesï¿½ |ï¿½ï¿½BBQ Side Dishesï¿½ |ï¿½ ï¿½Barbecue Dessert Recipesï¿½ |ï¿½

A Guide to BBQ Equipmentï¿½ |ï¿½ Barbecue Generalï¿½ Cooking Times for Fish, Poultry, Meat, Vegetables and Fruitï¿½ |ï¿½ Barbecue Cooking, Planning and Safety tips

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