Barbecued Eggplant Salad

A simple gourmet salad for Christmas Day

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 4

2 eggplants, cut into thin slices

4 Royal Blue potatoes, cut into thin slices

1 zucchini, sliced

2 small onions, quartered

3 ripe tomatoes, halved

3 tblspn olive oil

2 cups washed, trimmed English spinach leaves

Black pepper to taste

Fresh basil leaves to garnish

Brush both sides of eggplant, potato, zucchini, onion wedges and tomatoes with olive oil.  Barbecue eggplant, potato, zucchini and onions for about 5 minutes on each side or until tender.  Barbecue tomatoes for 2 minutes each side or until warmed through.

Place spinach leaves onto a serving platter or individual plates.  Top with eggplant, potato, zucchini, tomatoes and onions.  Sprinkle with black pepper and garnish with basil leaves.