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1
Slice eggplant lengthwise about 1cm thick.
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2
Choose the 8 largest slices and lay on a tray or board.
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3
Reserve the rest (see Note) Sprinkle eggplant with salt.
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4
Allow to stand 30 minutes.
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5
Rinse well and pat dry with paper towels.
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6
Heat a large frying pan over medium heat.
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7
Add oil to cover base of pan.
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8
When hot add eggplant slices, a few at a time.
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9
Cook for 2-3 minutes each side until brown.
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10
Drain on paper towels.
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11
Season each slice with salt and pepper.
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12
Sprinkle with cumin if desired.
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13
Cut capsicum into large pieces.
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14
Remove seeds and membrane.
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15
Place cut side down on grill tray.
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16
Brush skin with oil.
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17
Cook under preheated grill until skins blackens and blister.
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18
Cover with damp teatowel until cook.
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19
Peel of skins.
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20
and cut into strips.
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21
Cut the sundried tomatoes into strips.
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22
On each of 4 serving plates, place a slice of eggplant.
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23
Spread slices with ricotta or goats cheese.
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24
Top with sundried tomato and capsicum, reserving some for garnish.
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25
Sprinkle with basil.
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26
Cover each with a second slice of eggplant.
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27
Decorate top with crossed strips of capsicum and sundried tomato.
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28
Garnish with extra basil leaves.
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29
Note: Unused eggplant will last a day or two in the refrigerator.
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30
Finely chop and brown in olive oil with crushed garlic, season well.
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31
Spread on toast or add to a soup or casserole.
