Aubergine and Pepper Delight

READY IN: 55mins
Recipe by KateL

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

Top Review by Debbie R.

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

Ingredients Nutrition


  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.

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