1 cup green cracked olives, marinaded in chilli sliced into rounds
4 roma tomatoes
3 red capsicum, roasted, peeled and sliced
2 whole eggplant pricked and roasted, sliced and top removed
½ bunch parsley, roughly chopped
1 bunch dill, roughly chopped
1 bunch chives
Juice of 1 lemon
4 anchovies, roughly chopped
1 tbsp toasted sesame seeds
On a plate sprinkle sea salt and place sliced eggplant on top. Leave for 15 min to draw out the bitterness. Remove and place on top paper towel to remove water. Fry eggplant in a large pan on a medium heat. Drain the oil on a paper towel. Cut slices into quarters.
Mix olives, capsicum, tomato, herbs, lemon juice, anchovies, toasted sesame seeds and eggplant in a salad bowl.