Charred Peppers with Mozzarella

4 red peppers
1 large eggplant
Olive oil spray
8 small plum tomatoes
1 Tbsp caster sugar
Finely grated zest of 1 lemon
150g buffalo mozzarella, drained
¼ cup basil leaves

Char whole peppers on a heated barbecue grill rack, or in the direct flame of a gas element. Transfer to a pate to cool, then remove all the charred skin. Cut peppers in half through the stalks and carefully cut out seeds and seed casings but leave the stalks in.

Cut eggplant into long thin slices down the length. Generously spray with olive oil, then transfer to a barbecue grill rack on medium-high. Cook quickly until tender and deep golden. Transfer eggplant slices to a clean plate as they are done and season with sea salt.

Cut tomatoes in half. Sprinkle cut sides with sea salt and caster sugar. Grind over some black pepper and scatter over lemon zest. Immediately cook the tomatoes, seasoned side down, on barbecue hotplate for several minutes until golden and just starting to blacken. Transfer cooked tomatoes to a large plate, keeping them in one layer.

Slice mozzarella and pat dry. Wrap mozzarella in an eggplant slice and nestle in a pepper half with the tomatoes and basil.

Drizzle with balsamic vinegar and lemon infused olive oil (NOT INCLUDED IN CALORIE COUNT)

Number of Servings: 8

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.