Sunshine on a Plate — Salad of Red Peppers with Aubergine and Shallots

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


  • 6 red peppers
  • 2 medium aubergines
  • 5 tablespoons olive oil


Put the peppers and aubergines on to a baking sheet and drizzle a few drops of oil over them. Roast them in a preheated fairly hot oven, 200°C/400°F (gas mark 6), for about 20 minutes or so, until the peppers are looking charred and the aubergines are s