Aubergine and pepper salad

When we had a good vine wood fire burning on the barbecue to cook our supper in the garden the evening before last I took the chance to grill some aubergine slices and some whole peppers for later.  You can grill them indoors, but the vine wood gives them an extra smoky flavour.  Next morning I skinned the peppers (easy to do once the skins were slightly burnt by the fire), cut them and the aubergine slices into narrow strips, added some chopped garlic, salt, pepper, olive oil and balsamic vinegar and left them to marinate in the fridge for the day.


In the evening I arranged them on plates with some slices of tomato, pieces of feta cheese (or goats’ cheese would work well too), green olives, a few basil leaves and a little more olive oil and garlic.  With some crusty bread from the nearby  boulangerie and a glass of rosé from the Domaine des Pascales in the village, these salads made a tasty supper at the end of a very hot day.

4 thoughts on “Aubergine and pepper salad

  1. This is what I call enjoying life!!! I love the method grilling to add a smoky flavour, and the balsamic vinegar marinade!! It is a delicious idea to you add feta and olives. And the bread ….there’s nothing better than bread!!!

  2. Pingback: A double challenge | olivesandartichokes

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