This was originally by Claire Macdonald. Her recipes tend to be pretty fab so worth a go.
- 2 red peppers
- 1 aubergine
- Olive oil
- 1.5 tablespoons balsamic vinegar
Cut the aubergine and peppers into small strips (about the size of your 'pinky'). Pop in a lined baking tray. Pour over some olive oil so it is all covered. Season. Cook for 15 mins. Take out and give a stir. Chuck back in for another 15 mins.
Now it should be nice and soggy. Put it all in a bowl and pour over a slug of balsamic vinegar. Season with salt and pepper to taste. Cover with cling film and put in the fridge.
Serving suggestion: get some sliced brioche and cut them into circles with a cookie cutter. Pop a piece of goat's cheese on top and then pop on a baking tray in a hot oven for 15 mins (or until slightly browned on top). Pop the salad on top or just to the side. Suggest you take the salad out of the fridge a little before just so it's cold but not "very cold". Helpful.
The flavours work well together!