Roasted Aubergine & Peppers (v) Recipe

Prepare aubergines

Trim the stem ends of the aubergines and slice them lengthwise into 1/2-inch (about 1.2 cm) thick slices. You should get about 4–6 slices from each aubergine depending on size.

Season

Brush both sides of the aubergine slices with 2 tbs olive oil and sprinkle evenly with 1 tsp sea salt and 1/2 tsp black pepper. Let sit for 5 minutes so salt draws out a little moisture.

Grill

Heat a grill pan or heavy skillet over medium-high heat until very hot. Grill the aubergine slices in batches for 3–4 minutes per side, pressing down gently with a spatula so they get good contact and char marks. They should be tender and golden-brown. Transfer to a warm plate and keep covered.

Prepare vegetables

While aubergines grill, core and seed the peppers and cut into 1/2-inch strips. Peel the red onion and cut into similar sized strips. Thinly slice or mince the garlic.

Cook peppers & onions

Heat 1 tbs olive oil in a large frying pan over medium heat. Add the onion strips and cook 3–4 minutes until starting to soften. Add the pepper strips and continue to cook, stirring occasionally, for 6–8 minutes until peppers are tender and slightly caramelized.

Finish pan mix

Add the garlic, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the pan and cook 1 minute until fragrant. Stir in 1 tsp red wine vinegar and cook 30 seconds to deglaze. Taste and adjust seasoning if needed.

Arrange the grilled aubergine slices on a serving platter or plates. Spoon the warm pan-fried peppers and onions over each aubergine slice, distributing evenly.

Sprinkle about 1/2 cup crispy fried onions across the top for crunch. If using, scatter 2 tbsp chopped fresh parsley and drizzle 1 tsp lemon juice over the dish to brighten flavors.

Serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 2 days; reheat gently to avoid sogginess.