This aubergine dreamy creaminess requires a bit of baking and grilling, but once you taste it you won’t mind that one bit.
Ingredients for 4 to 6 servings:
- 4 new smaller aubergines
- 6 red peppers
- 2-3 cloves of garlic
- olive oil
- fresh parsley
- 1 tbsp apple vinegar
- 1 lemon
Wash the aubergines, wrap in tin foil and bake in the oven until soft, that is some 20 minutes at 200C.
Roast the peppers and this is best done on a charcoal grill for the peppers to sizzle slowly and evenly. Or you can do it on a kitchen open flame stove just don’t burn them. The skin needs to get nice black even spots. Once roasted keep them in a pot with a lid on and you can wrap the kitchen towel to seal the lid as they need to steam a bit in order to be easily pealed. When the peppers cool down, peal the skin, remove the stem and seeds and reveal the glorious bright red pepper flesh. Before you do anything with them, let them drain as there will be some extra liquid and we don’t want a soggy salad.
Cut the baked aubergines in halves and take out the flesh with a spoon. If the aubergines are more mature, you might want to remove the seeds too as they can taste bitter.
Mix aubergines and chopped peppers, add finely sliced garlic, parsley, salt, oil, vinegar and the lemon juice. Mix it all well, let it cool and enjoy!