Aubergine & pepper salad
- Preparation and cooking time
- Serves 6 - 8
A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat
- STEP 1
Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides.
- STEP 2
Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and aubergines. Drizzle with olive oil, sprinkle with the sliced garlic cloves, some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.