Eggplant-peppers with Parsley-garlic Sauce

Summary

Ingredients

• 2 eggplant (s)
• 1 bell pepper (s)
• 1 handful parsley, without a stem
• 50 ml olive oil, virgin, good quality
• 1 pinch (s) oregano
• 3 cloves garlic
• 4 pinches salt
• 1 pinch (s) pepper

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Instructions

1. First we prepare the sauce:
2. Put olive oil, parsley, garlic, oregano and 2 pinches of salt in the blender. Must be mixed really well until it looks creamy.
3. Peel the aubergines in strips (like zebra crossings so that it still has something to hold on to). Halve lengthways.
4. Then dissolve 1 tablespoon of salt in warm water and cover the aubergines with water and let them rest in the brine for 2 hours (this removes the bitter taste of the aubergines).
5. In the meantime, lightly fry the peppers in the pan and then either put them in a plastic bag or Tupperware and close tightly. This makes it easier to remove the shell. Chop the peeled peppers very finely.
6. Remove the aubergines (after 2 hours of brine bath). Place in the pan at a medium temperature of approx. 180 degrees and fry until they are very soft.
7. Put the aubergines in a plate, make slits with the knife so that the sauce can penetrate better. Scatter the chopped peppers on top and pour the sauce on top.
8. Season to taste with salt and pepper.