Aubergine, Roasted Capsicum & Caramelised Garlic Salad
Suitable Diets; Gluten free, vegetarian, vegan and dairy free
Recipe serving; 2 persons
- 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
- 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.
- 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.
- 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.