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Fry up a quick, delicious and healthy lunch, with this Aubergine, capsicum and Pepper Delight, lashed with Olivado avocado oil. Read the recipe here:
1 large aubergine
2 green capsicums
2 red capsicums
2 yellow capsicums
6 tbsp Extra Virgin Avocado Oil
Salt
Black pepper
Basil (garnish)
1. Cut aubergine into rings, salt and leave for 30 minutes, then thoroughly wash. 2. De-seed capsicums and cut into strips. In a shallow roasting pan place aubergine and pepper strips, drizzle avocado oil and add black pepper to taste. 3. Heat in oven at 200C for 20 minutes. Serve hot as a side dish or cold, tossed in yoghurt, garnished with basil.
Ingredients
1 large aubergine
2 green capsicums
2 red capsicums
2 yellow capsicums
6 tbsp Extra Virgin Avocado Oil
Salt
Black pepper
Basil (garnish)
Directions
1. Cut aubergine into rings, salt and leave for 30 minutes, then thoroughly wash. 2. De-seed capsicums and cut into strips. In a shallow roasting pan place aubergine and pepper strips, drizzle avocado oil and add black pepper to taste. 3. Heat in oven at 200C for 20 minutes. Serve hot as a side dish or cold, tossed in yoghurt, garnished with basil.
