Spicy Eggplant (Aubergine) Salad - cooking recipe

Ingredients

2 -3 Japanese eggplants
1 large red pepper (capsicum)
olive oil
Dressing
2 garlic cloves, chopped roughly
2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons soya sauce
3 tablespoons caster sugar
1/4 - 1/2 teaspoon minced fresh green chile
salt
2 tablespoons mint, chopped

Preparation

Preheat oven to 220\u00b0C.
Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
Place eggplant rounds onto a oven tray and drizzle olive oil over.
Cut red pepper into long medium strips; drizzle with olive oil.
Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
Place grilled eggplants onto a serving plate.
Arrange pepper slices over branjan.
Dressing:
Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
Add all the rest of the ingredients except the mint.
Cook for a few minutes.
Pour dressing over eggplants and peppers.
Garnish with the chopped mint.