A simple vegetable side dish/appetiser built around deeply roasted eggplant and sweet pepper. Fermented onions, sauerkraut, legumes or olives add acidity and texture, while generous extra virgin olive oil and smoked salt bring everything together. Works well warm or at room temperature, as a side or part of a mezze-style spread.
- 2 medium eggplants
- 2 sweet bell peppers (red or yellow)
- 2–3 tbsp fermented onions
- 3–4 tbsp good quality extra virgin olive oil
- Smoked salt, to taste
Prick the eggplants several times with a fork. Place them on a baking tray lined with parchment paper. Roast in a preheated oven at 200 °C with no oil and no salt. Bake for about 1 hour, until the skin is very browned and blistered and the flesh inside is soft.
After 30 minutes of roasting, add the whole bell peppers to the same tray. Roast them alongside the eggplants until their skin is well charred and the flesh is tender.
Remove the vegetables from the oven and let them cool slightly so they can be handled. Carefully peel off the skins from the eggplants and peppers. Tear or cut the soft flesh into large pieces and place in a shallow bowl or serving dish.
Add fermented onions, sauerkraut, cooked legumes or olives — either one option or a mix. Drizzle generously with extra virgin olive oil so the vegetables are well coated.
Finish with a good sprinkle of smoked salt. The dish can be served warm or fully cooled, as a vegetable appetiser or a side dish.
Prick the eggplants several times with a fork. Place them on a baking tray lined with parchment paper. Roast in a preheated oven at 200 °C with no oil and no salt. Bake for about 1 hour, until the skin is very browned and blistered and the flesh inside is soft.
After 30 minutes of roasting, add the whole bell peppers to the same tray. Roast them alongside the eggplants until their skin is well charred and the flesh is tender.
Remove the vegetables from the oven and let them cool slightly so they can be handled. Carefully peel off the skins from the eggplants and peppers. Tear or cut the soft flesh into large pieces and place in a shallow bowl or serving dish.
Add fermented onions, sauerkraut, cooked legumes or olives — either one option or a mix. Drizzle generously with extra virgin olive oil so the vegetables are well coated.
Finish with a good sprinkle of smoked salt. The dish can be served warm or fully cooled, as a vegetable appetiser or a side dish.
