Aubergine And Pepper Delight Recipes

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

RED PEPPERS STUFFED WITH AUBERGINE PUREE

Steps:

• Make the aubergine puree by grilling the aubergines until the skins are charred and starting to blister which should mean that the pulp inside is soft. Leave to cool slightly then remove the skin by rubbing gently under cold water. In a blender or food processor liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree into a bowl.
• Preheat the oven to 350 degrees F.
• Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in the oven for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine puree, replace in the oven to warm through.
• After 15 minutes remove the peppers from the oven, sprinkle with remaining parsley and serve with plain toasted bread fingers.

AUBERGINE & PEPPER SALAD

Steps:

• Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides.
• Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and aubergines. Drizzle with olive oil, sprinkle with the sliced garlic cloves, some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.

GRILLED EGGPLANT (AUBERGINE) AND PEPPER SALAD

Steps:

• Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
• Brush both sides of vegetables with Moroccan marinade.
• Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
• Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
• Transfer to a large cutting board as done.
• Cut vegetables into 1 inch pieces and put in a bowl.
• Add pine nuts, mint and any remaining marinade.
• Mix, adding more vinegar, salt and pepper to taste.

AUBERGINE AND PEPPER DELIGHT

Steps:

• Cut aubergine into rings, salt and leave for 30 minutes, then thoroughly wash. De-seed capsicums and cut into strips.
• 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.
• Serve hot as a side dish or cold, tossed in yoghurt, garnished with basil.