This Moroccan style aubergine and baked bell pepper salad is a veritable explosion of flavours and really shows just how versatile the humble aubergine can be! Â When you mix the steamed aubergine with the rest of the ingredients, it tends to get a bit mashed and fall apart just a touch, which helps to spread the flavour of the spices throughout the whole dish. Â The roasted peppers add a strong and pungent flavour to the salad, while the cumin seeds and chilli pepper flakes give it that authentic Middle-Eastern aroma.
Green peppers tend to take a bit longer than yellow and red ones to bake as their skin is a bit tougher, so you may need to leave them in the oven a bit longer in order to facilitate the removal of the skin. Â The only bad thing about this salad is you really need to let it cool before serving, so you have to leave enough time in advance. (Also try this spinach and bell pepper potato salad.)
One of the worst things about my gluten-free diet has got to be not being able to eat semolina pasta! Â I used to eat it by the bucketful (maybe that was part of the problem!), and to be honest, I don’t really find any of the gluten-free alternatives to be nearly as satisfying.
However, I have found that if you take the time to make sure you’ve got a superbly delicious sauce to serve it with, it does help to make up for it. Â This spicy corn pasta recipe is similar to a tagliatelle dish I used to enjoy eating when visiting southern Italy and is definitely one of my favourite, non-gluten pasta dishes. (Also try this prawn and courgette tagliatellirecipe.)