Ingredients
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2 red Bell Peppers
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2 large Eggplant
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2 tbsp Olive Oil
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Salt
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freshly ground Black Pepper
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3½ oz (100 g) baby Spinach
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For the Dressing
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2 tbsp Olive Oil
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2 tbsp balsamic Vinegar
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1½ tbsp fresh Pesto
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1¾ oz (50 g) Pine Nuts
Directions
Buy the freshest peppers and eggplants you can find, with smooth skins, not wrinkly. Toast the pine nuts in a dry frying pan until golden. Watch them carefully, as they burn quickly. Serve with crusty bread.
Steps
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1
Done
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Preheat the oven to 425˚F (220˚C). Arrange the pepper halves cut side down in a single layer on one end of a baking sheet, then lay the eggplant slices in a single layer at the other. (For 12, lay the peppers on one sheet and the eggplants on another sheet.) Drizzle over the oil and season with salt and freshly ground black pepper. |
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2
Done
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Roast for 25–30 minutes or until the peppers are charred and the eggplant is tender and golden. Put the hot peppers into a plastic bag, seal tightly, and set aside until cold. This allows them to sweat, which makes it easier to remove the skins. |
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3
Done
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Peel the skin from the peppers and discard. Cut the flesh into thin slices and transfer to a serving bowl. Add the eggplant and spinach and season with salt and freshly ground black pepper. |
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4
Done
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To make the dressing, put the oil, vinegar, and pesto into a jam jar, seal with a lid, and shake vigorously. |
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5
Done
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To serve, pour the dressing over the salad, toss well, then scatter with the pine nuts. For the flavors to infuse, it is best to do this about an hour before serving. |
