Aubergine & pepper salad
- John Torode
Save recipe
Serves 6 - 8
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 4 out of 5.4 ratingsRate
loading...
A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat
Healthy
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Greek-style lamb with lemon & thyme
A star rating of 4.6 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
250g jar ready-roasted red pepper
-
2-3 aubergines
-
olive oil
-
2 garlic cloves
sliced
-
thyme
leaves
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
Ad
Method
-
step 1
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.
-
step 2
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.
Recipe from Good Food magazine, July 2010
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...