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.
Or are you more interested in Eggplant dishes? Read more about Eggplants, and try Capsicum Salad with Tomato Dressing, Indian Roasted Eggplant in Tamarind Gravy, Grilled Eggplant Salad with Pinenuts, and Eggplants with a Garlic Yoghurt Sauce.
Grilled and Oiled Peppers and Eggplant
Simply 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.