Aubergine and Pepper Delight

Total Time
55mins
Prep 35 mins
Cook 20 mins

Entered for ZWT, recipe from Olivado website, using NZ avocado oil.

Ingredients Nutrition

Directions

  1. Cut aubergine into rings, salt and leave for 30 minutes, then thoroughly wash. De-seed capsicums and cut into strips.
  2. In a shallow roasting pan place aubergine and pepper strips, drizzle avocado oil and add salt and black pepper to taste. Heat in oven at 200C/400F for 20 minutes.
  3. Serve hot as a side dish or cold, tossed in yoghurt, garnished with basil.
Most Helpful

5 5

This recipe is great even with the changes I made. I skipped the salting part and cut them into chunks rather than slices. Also, I only had one reddish green pepper, so that's what I used. The texture was great (had to cook 10 extra minutes for chunks vs. slices). A couple pieces were bitter. I don't know if that's because one of my small eggplants was bitter or due to skipping the salting step. Most of the eggplant pieces were great tho, and I loved the way the skin crunched up--the contrast with the soft interior. The bell pepper was sweet and succulent. Very nice dish. Avocado oil definitely works. Edited to add: this is really awesome as a cold salad mixed with Greek yogurt. Yum! ZWT8