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

Name: Grilled Aubergine, Onion and Pepper Salad with Warm Garlic and Pinenut Cream
Ingredients: salad leaves (optional); 1 lb / 455 g green, red and yellow peppers; 1 lb / 455 g green, red and yellow peppers; 1 lb / 455 g green, red and yellow peppers; herbs, to garnish; 1–2 tbsp sherry vinegar; freshly ground black pepper; coarse sea salt; 1 oz / 30 g toasted pinenuts; 7 fl oz / 200 ml milk; 3 oz / 85 g peeled garlic cloves; ¼ pt / 140 ml extra virgin olive oil; 1 large mild onion; 1–2 aubergines

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1–2 aubergines
¼ pt / 140 ml extra virgin olive oil

Vegetarian
Gluten-free

Method

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 in