Aubergine & Roast Pepper Salad

Name: Aubergine & Roast Pepper Salad
Yield: Ingredients For 6
Ingredients: salt and pepper; crusty bread, to serve; 4 red peppers; 3 tsp balsamic vinegar; 2 tbsp thyme leaves; 2 medium aubergines; about 150 ml / ¼ pt extra-virgin olive oil; 2 garlic cloves

Preparation info

Ingredients For
6

Difficulty
Easy

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

Aubergines and red peppers happily combine in this dish, which can be served hot as a main-course accompaniment or at room temperature as a starter. It also makes a delicious topping for bruschette or crostini.

Ingredients

4 red peppers
2 medium aubergines
about 150 ml / ¼

Main course
Vegan
Spicy

Method

Preheat the oven to 180°C/350°F/gas 4.

Brush the peppers with oil, then roast them on a tray, turning once, for about 30 minutes. They should have started to collapse and soften. Remove and put into a zip-lock bag or in a bowl covered with cling-film for 10 minutes, to allow th