Artichoke and Aubergine, Tomato and Pepper Salad

Name: Artichoke and Aubergine, Tomato and Pepper Salad
Yield: Serves 4-6 for a starter, 6-7 for tapas
Cuisine: Spain
Ingredients: 3 tablespoons lemon juice; 1 clove of garlic, crushed; 225g (8oz) tomatoes, roughly chopped; 4 tablespoons olive oil; Freshly ground black pepper; 1 tablespoon chopped fresh parsley; Salt; 1 aubergine, weighing about 225g (8oz); 1 green pepper; 2-3 tablespoons olive oil; 3 artichoke hearts; 1 red pepper; 2 average onions

Preparation info

Serves
4-6
for a starter

Difficulty
Easy

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

1 aubergine, weighing about 225g (8oz)
1 green pepper

Europe
Spain
Starter
Gluten-free
Vegan
Mediterranean

Method

Put the aubergine, peppers and onions into a roasting pan. Drizzle over 2 or 3 tablespoons oil and put them into a preheated oven, 200°C/400°F (gas mark 6), for about half an hour, turning