Brinjal with Red Pepper Topping

Name: Brinjal with Red Pepper Topping
Yield: Serves 4
Ingredients: 4 brinjals, sliced in 1.5cm-thick rounds; 2 Tbsp olive oil; 1 small clove garlic, minced; 2½ Tbsp olive oil; ½ tsp dried origanum; 1 Tbsp roasted pine nuts; salt and pepper to taste; 2 large red peppers; 4 tsp red wine vinegar; 2 tsp chopped fresh parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

WHETHER YOU CALL THEM BRINJALS OR AUBERGINES OR EVEN EGGPLANT, THERE’S NO DENYING THEIR DELECTABLE TASTE. I LOVE EATING BRINJALS AND PEPPERS TOGETHER AND HERE THEY MELLOW FOR A WHILE IN OIL, GARLIC AND ORIGANUM – THEIR PERFECT COMPANIONS.

Ingredients

4 brinjals, sliced in 1.5cm-thick rounds
2 Tbsp olive oil
salt and pepper to taste

Side dish
Gluten-free
Vegan

Method

To prepare the topping, arrange the red peppers on a baking tray and grill in the oven, turning occasionally until they blacken on all sides.
Transfer the peppers to a sealable bag and leave them to sweat for about 10 minutes. Once the peppers have cooled, remove them from the bag and peel their skins.
Cut the peppers in half and remove all seeds and