Brinjal and roast sweet pepper salad

Fairlady
6 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

4.00 red peppers
150.00 ml fresh chillies — 573
2.00 aubergine — medium, peeled and sliced
salt and freshly ground black pepper
30.00 ml fresh thyme
2.00 garlic — cloves, peeled and sliced
45.00 ml vinegar — balsamic
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.