Brinjal and roast sweet pepper salad

Ingredients 7
Servings 1


Serving Change
  • 4
    red sweet peppers
  • 150
    olive oil
  • 2
    medium aubergines, peeled and thickly sliced
  • salt and milled black pepper
  • 30
    thyme leaves
  • 2
    garlic cloves, peeled and sliced
  • 45
    balsamic vinegar


Brush peppers with olive oil and roast at 180 ºC for about 30 minutes, turning once. Place in a plastic bag to steam and loosen skins. Peel and halve peppers and place upside down in a sieve over a bowl to catch juices. Brush brinjals with oil and sauté in batches in a non-stick pan over high heat until dark golden-brown. Seed peppers and cut each half into 3 strips. Brush an ovenproof dish with oil. Layer brinjals and peppers alternately in rows, season, sprinkle thyme and garlic over and drizzle with olive oil. Bake for 40 minutes, or until lightly browned. Mix pepper juices with 30 ml (2 tbsp) olive oil and balsamic vinegar and sprinkle over. Cool to room temperature and serve with crusty bread.

Read more on: bake  |  roast


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