Aubergine, Roasted Capsicum & Caramelised Garlic Salad

 

 

 

Suitable Diets; Gluten free, vegetarian, vegan and dairy free 

 

Recipe serving;  2 persons 

 

Ingredients 

  • 2 large Aubergines
  • 2 Red Capsicums  
  • 4 Garlic 
  • 50ml Red wine 
  • 1tbsp Red Wine Vinegar 
  • 20 g Sugar
  • 20ml Olive oil  
  • 75g Rocket
  • 15g Fresh Parsley 

 

 

  1. Turn oven on pre heat 180 c. Prepare vegetables first capsicum peppers remove all 4 sides and bottom then place on tray drizzle with oil and grill on high heat  for 8 minutes. Dust with a pinch of salt and pepper on both before popping under the grill .Prepare aubergines slice the aubergine length ways, aiming to get 6 slices then once sliced drizzle with a little oil and  place in grill 4 minutes remove turn over repeat on other side. 
  2. Once cooking under grill start with the garlic, heat pan and slice the garlic in fine shavings. Add oil pan then add garlic with some red wine and Red wine Vinegar. Start to reduce the add sugar and caramelise garlic.
  3. When aubergines and peppers are ready leave cool on side, once the peppers are chilled remove skin from capsicums and slice. Combine all together on plate. Finish with herbs and dressing.
Disclaimer

The content of this blog post is for informational purposes only and does not constitute medical advice. Always consult with a qualified healthcare professional for any health concerns or before making any decisions related to your health or treatment. Information regarding supplements has not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. Individual results may vary.

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