Nigel Slater’s recipe for crumbed aubergines with peppers and fennel
The Guardian -

Crisp golden aubergine rounds served with tasty herby veg

Cut 4 medium-sized red peppers in half, then into long, 1cm thick strips. In a heavy, shallow pan, heat 5 tbsp of olive oil, add the peppers, season and add rosemary, then fry over moderate heat, stirring, for about 5 minutes. Continue reading

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