A simple dish, exquisite in its simplicity. The sweetness of the peppers with the texture of the eggplant brings an element of surprise to the table.
Grilled and Oiled Peppers and Eggplant
No need for formality of recipes today. Simple take an eggplant or two and slice into thin slices lengthwise, and gather some banana peppers; these can be left whole.
Rub or spray the thinnest layer of olive oil onto the slices and the peppers – to stop the peppers from bursting whilst cooking, pierce them or snip off the end. Char grill all until cooked. Plate and drizzle amply with a grassy extra virgin olive oil and herbs.
Exquisite. Enjoy.
The Eggplant Series
- Baingan Kabharta - Eggplant Curry
- Eggplant with Sesame and Soy
- Eggplant with Mirin and Miso Paste
- Narasihman’s Sweet Potato, Eggplant and Spinach Madras Curry
- Tender Eggplant
The Capsicums / Peppers Series
- Baked Red Peppers
- Dried Peppers / Capsicums
- Peperoni in Padella (Peppers in Oil)
- Peppers Shining Salad
- Pumpkin and Red Pepper Soup
- Simple approaches
- Take a Tomato - Quick Tomato Soup
More Cooking, Food and Recipes:
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- Grilled Eggplant, Halloumi and Pesto Burgers (veggiebelly.com)
- Stuffed Eggplant Curry (Mahanandi)
- Baingan Ka Bharta (365 Days)
- Crispy Capsicum Fry (Talimpu)
- Eggplant … Aubergine as referenced by The Adelaide magazine (2bethicalfood.blogspot.com)
This looks outstanding and I adore the photo. The peppers have such a pretty colour.
Sometimes simple is best, and roasted peppers couldn’t get much better. I love the plate too
yummy, looks good.
One of my favorites; I also do thick slices of squash. Yumm!