1 Review

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

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Debbie R. August 13, 2012
Aubergine and Pepper Delight