Grilled Eggplant and Roasted Pepper Salad

• jar of roasted red peppers↗250g g
• eggplants↗
• olive oil↗
• garlic cloves↗2

  chopped

• thyme↗

  leaves

Step-by-step instructions

1. 1

   Drain the liquid from the jar of roasted peppers. Heat a grill pan or the grill itself to high heat. Slice the eggplants into thick strips lengthwise, brush them lightly with oil and grill until a golden, crisp crust forms on both sides.

2. 2

   Preheat the oven to 150 °C (130 °C convection, gas 2). On a large rimmed baking sheet arrange the peppers and eggplant in rows. Drizzle with olive oil, sprinkle with the sliced garlic, thyme leaves and spices, then roast for 30 min. Serve warm or at room temperature.