Directions

What are we cooking today?

1. Baked Eggplants make the perfect starter or side. Several of them on a plate look really impressive at a bbq and are simple to prepare.

   
   

Getting started

1. Preheated to 150℃.

2. Wash the capsicum and place it on a rack in the oven Cook for about 20 minutes until you see little "blisters" on the skin of the pepper.

3. Meanwhile, defrost the spinach in the microwave (or it takes a couple of hours to defrost at room temperature).

4. Place the spinach into a saucepan, add 1⁄3 of the extra virgin olive oil and crushed garlic and cook for about 2-3 minutes on low heat.

5. Slice the eggplant widthwise into about 1⁄2 inch / ~ 1 cm slices.
   
   Note: Eggplants may get soggy when cooked. To remove the excess water and the bitterness some eggplants have, simply sprinkle the slices with fine sea salt and set aside for 20-30 minutes. Then, tap off the excess water using a paper towel.

6. Grease both sides of the eggplant with some olive oil using a brush, place it onto a baking tray lined with baking paper, and season with salt.

7. When the capsicum is cooked, remove from the oven.

8. Increase the temperature to 200℃ and put the eggplant in the oven. Cook for about 15 minutes.

9. Place the capsicum into a heat-proof container and close for a few minutes. This will help you peel the skin easier.

10. Peel the capsicum, deseed and cut it into thin stripes. Place in a small bowl.

11. Add the remaining olive oil and pour the balsamic vinegar in. Season with salt and mix well.

12. Remove the eggplant from the oven and spoon some of the spinach on top of it. Then, add a slice of mozzarella cheese.

13. Top with the slices of red pepper, season with black pepper and garnish with fresh (or dried) oregano. Serve hot!

Annabelle's tip

1. If serving as a dish banquet style, simply pre-prepare everything and then heat at the last minute and assemble.