step by step guide to prepare quick Tomato bread salad with BBQ eggplant and capsicum

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato bread salad with BBQ eggplant and capsicum. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato bread salad with BBQ eggplant and capsicum is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato bread salad with BBQ eggplant and capsicum is something that I’ve loved my entire life.

Table of Contents


  • 1 cup (250ml) extra virgin olive oil, divided
  • 4 cups (240g) 2cm-pieces day-old Coles Bakery Stone Baked by Laurent Pane Di Casa bread
  • 4 Lebanese eggplants (450g), halved lengthways
  • 1 red capsicum, quartered, seeded
  • 1 yellow capsicum, quartered, seeded
  • ½ cup (125ml) red wine vinegar
  • 3 garlic cloves, smashed
  • 1 tbs red wine vinegar, extra
  • 4 medium vine-ripened tomatoes, cut into 3cm pieces
  • 200g grape kumato tomatoes, halved
  • 1 Lebanese cucumber, cut into 3cm pieces
  • 1 long red chilli, seeded, finely chopped
  • ⅔ cup basil leaves
  • 2 tsp oregano leaves


  • Step 1
    Heat ½ cup (125ml) of the oil in a medium frying pan over medium-high heat. Cook half the bread, turning, for 2 mins or until golden brown and crisp. Use tongs to transfer bread to a wire rack. Repeat with remaining bread. Set aside to cool completely.
  • Step 2
    Prepare a barbecue for medium-high heat. Brush the eggplant and combined capsicum with leftover cooking oil from the pan. Sprinkle with salt. Barbecue the eggplant and capsicum until lightly charred and tender. Transfer to a clean work surface. Cut eggplant and capsicum into 2-3cm pieces.
  • Step 3
    In a small bowl, whisk the vinegar with the garlic and remaining oil. Season with salt and pepper.
  • Step 4
    Just before serving, in a medium bowl, toss the bread with ¼ cup (60ml) of the dressing and the extra vinegar. Gently toss the tomatoes, cucumber, chilli, eggplant and capsicum in a large bowl with enough remaining dressing to coat. Season with salt and pepper. Fold in the bread.
  • Step 5
    Transfer the salad to a large serving platter. Sprinkle with the basil and oregano. Serve immediately.

So that’s going to wrap it up for this exceptional food Tomato bread salad with BBQ eggplant and capsicum recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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