Baked Aubergine and Bell Pepper Salad
Author: Jack Williams
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
- 1 large aubergine, cut in 2 cm chunks
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 clove garlic, very finely minced
- 1tsp cumin seeds
- ¼tsp dried chilli pepper flakes
- 2tbsp fresh coriander, chopped
- Salt and pepper to taste
- Preheat the oven to 190ºC.
- Steam the aubergine chunks for 5-10 minutes, or until tender.
- Roast the peppers in the preheated oven for 30 minutes, or until the skin starts to blacken.
- Let them cool enough to handle, then remove the skin and seeds and cut into 2 cm pieces.
- Heat the oil in a large frying pan over low heat until it's very hot but not smoking.
- Sauté the garlic for a minute or 2, making sure it doesn't turn brown and therefore get bitter.
- Add the cumin seeds and chilli pepper flakes and continue sautéing for 3 or 4 more minutes.
- Add the aubergine and bell pepper chunks to the garlic and spices and stir well to blend all the flavours together.
- Remove from the heat and season to taste with salt and pepper.
- Let cool completely and serve with the fresh coriander sprinkled over the top.
Recipe by Gluten free cooking at http://recipes.hellomagazine.com/glutenfree/20120717/aubergine-and-roasted-bell-pepper-salad/
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