Peppers and Eggplant, Grilled and Oiled

Eggplant and Peppers

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
The Capsicums / Peppers Series

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 10 Mid Spring, Capsicums, Eggplant, Italian, VEGETARIAN and tagged , , , , , , , . Bookmark the permalink.

15 Responses to Peppers and Eggplant, Grilled and Oiled

  1. This looks outstanding and I adore the photo. The peppers have such a pretty colour.

  2. Sometimes simple is best, and roasted peppers couldn’t get much better. I love the plate too :)

  3. Hema says:

    yummy, looks good.

  4. One of my favorites; I also do thick slices of squash. Yumm!

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