Közleme

Ingredients for 4 servings:

• 4 pointed peppers, red
• 4 small eggplants
• 4 tbsp olive oil
• 4 tbsp rapeseed oil
• Salt
• some lime juice
• Parsley, for garnishing
• Lemon slices for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious antipasti, side dish for grilled food or breakfast

Wash and dry the peppers and eggplants, then place them on a gas or contact grill, turning them every 2-3 minutes. Don’t set the heat too high, or they’ll burn before they’re cooked through. The peppers are done when the skin turns black; the eggplants are done when the skin shrivels and the eggplant becomes soft. Remove the hot or warm vegetables from the grill and peel the skin under cold running water. This works best if you hold the vegetables by the stem. Dice the eggplant, discarding the stems, and place them in a container. Cut the peppers into wide strips and place them in another container. Season the peppers with salt and add two tablespoons of the oil to each. Repeat with the eggplant, adding it to the eggplant and a few squeezes of lime juice. Garnish with parsley and lemon zest and serve. The vegetables will keep in the refrigerator for at least two days.