What An Entertaining Summer!
This vibrant and savory dish features a delightful combination of roasted red peppers, tender aubergine, and sweet onion, all tossed with fragrant garlic and olive oil. Topped with grilled goatas cheese for a creamy and slightly crisp finish, this recipe is perfect for a light and flavorful meal. Garnished with fresh rocket and a drizzle of balsamic glaze, each bite is a symphony of flavors that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- Ingredients:
- 3 red peppers
- 1 aubergine
- 1/2 onion
- Goatas cheese, 4 slices (better with the rind)
- Olive oil
- Garlic, to taste
- A handful of rocket
Instructions
- Roast the peppers and the aubergine with half an onion.
- Leave to cool and then peel the vegetables.
- Cut into strips and mix in a bowl with olive oil and garlic finely chopped. Add salt and pepper.
- Grill the goatas cheese so it has some colour but doesn't melt completely.
- On a plate put 3 tablespoons of the vegetable mixture and place the cheese on top of this.
- Garnish with a small bunch of rocket, balsamic glaze (optional- available now in most supermarkets) and chopped parsley.
- * Chef's Tip: drizzle the vegetables with a splash of olive oil and season, as this makes them easier to peel later.
Yield
Serves 4
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