Oven baked eggplant and sweet red pepper

This is a wonderful in between delicatesse.

What you need

• 1 large eggplant
• 4 tbsp olive oil
• some sea salt and freshly ground black pepper
• 1 sweet red pepper (de-seeded and cut in half)

For the sauce:

• 50g walnuts (chopped)
• 40g  walnuts in honey(chopped)
• 2 tbsp white vinegar
• ¼ tsp chilli flakes
• 2 tsp walnut oil 
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh coriander (chopped)
• goats cheese (crumbled)

How to prepare it

Step 1. Preheat the oven to 200C. Cut both the aubergines in sideways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with some salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown.

Step 2. Together with the eggplant, put the sweet red pepper in the oven.

Step 3. Take a small bowl and make the sauce. Mix together the walnuts, honey walnut , vinegar, chilli, walnut oil, parsley and half the coriander. 

Step 4. Take the skin from the roasted pepper,

Step 5. Put the sauce over the aubergines as soon as they come out of the oven and leave to cool completely. Put the remaining coriander and the goats cheese on top.