Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Berenjena Catalana De Barbara

Vegetables - Eggplant - -

INGREDIENTS

1 medium eggplant
1 red pimento, sliced in strips (or roasted red peppers from a jar)
1/4 cup olive oil
Sea salt to taste
Freshly ground black pepper to taste

METHOD

Roast the eggplant in a dry skillet over a medium heat, turning to brown evenly. It should be well browned. Peel and cut into strips lengthwise. Arrange on a plate, interspersed with the pimento strips. Sprinkle with the olive oil, salt and black pepper. Serve with hot whole grain bread or crusty bolillos.

NOTES

From 'A Taste of Mexico' by Kippy Nigh.

posted by Mr Falafel

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