Grilled Aubergine, Onion and Pepper Salad with Warm Garlic and Pinenut Cream


  • 1–2 aubergines
  • ¼ pt / 140 ml extra virgin olive oil
  • 1 large mild onion
  • 1 lb / 455 g green, red and yellow peppers
  • salad leaves (optional)
  • coarse sea salt
  • freshly ground black pepper
  • 1–2 tbsp sherry vinegar herbs, to garnish
  • 3 oz / 85 g peeled garlic cloves
  • 7 fl oz / 200 ml milk
  • 1 oz / 30 g toasted pinenuts


Slice the aubergines lengthways, and brush liberally with olive oil. Peel the onion and slice into four even slices. Brush with oil. Quarter and deseed the peppers and brush with oil. Under a hot grill or in a heavy cast-iron frying pan, cook the vegetables until nicely charred and tender, turning them frequently to stop them burning. Peel the skin from the peppers. Arrange the vegetables on individual plates or on a serving platter, with salad leaves if you wish. Sprinkle with half the remaining olive oil, salt, pepper and the sherry vinegar, and garnish with herbs. Meanwhile, simmer the garlic cloves in the milk. When soft, blend them to a purée with the toasted pinenuts, a tablespoon of milk and the remaining olive oil. Spoon into a bowl and serve with the vegetables.