Grilled Eggplant and Peppers
1 large eggplant
Cut 1 large eggplant into 1 cm thick slices. Cut 2 large red peppers in half and remove the seeds and membrane. Put the red pepper, skin-side-up, under a hot grill and cook for 8 minutes, or until the skins blister and blacken.
2 large red peppers
2 crushed cloves of garlic
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
Remove from the heat and cover with a damp tea towel. When cool enough to handle, peel away the skin and cut the pepper flesh into thick strips.
Brush the eggplant slices liberally with olive oil and cook under a medium grill until deep golden brown. Carefully turn the slices over, brush the other sides with oil and grill again until golden.
Do not rush this process by having the grill too hot, as slow cooking allows the sugar in the eggplant to caramelize.
Combine the eggplant and peppers in a bowl with 2 crushed cloves of garlic, 2 tablespoons of extra virgin olive oil, a pinch of sugar and about 2 tablespoons of chopped fresh parsley. Cover and marinate in the refrigerator overnight. Bring to room temperature for serving.
This recipe serves: 5
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