Grilled eggplant and peppers with chimichurri sauce


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Categories:Vegetarien Recipes / Fasting recipes / Eggplant recipes / Pepper recipes / Argentinean recipes /


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Argentine cuisine is famous for the variety of grills, rich spices and mostly, for chimichurri sauce.
A few grilled slices of eggplant and pepper, a quick sauce of fresh vegetables, based on extra virgin olive oil and lemon juice can be a rapid and healthy summer dinner.
I hope that this recipe will please the vegans and others...
Wash well the vegetables and dry them.


Cut the eggplants in length, so you get slices of about 1 cm thick. Strew over with salt and leave them in a strainer for about an hour and a half.


In one hour:


Then rinse them with cold water and wipe them well.
Brush them with olive oil. Slice the peppers, brush them with oil and put them on the grill.


In a few minutes, roll them over.


Finally, bake the eggplants, a few minutes on each side.


Prepare the chimichurri sauce. Mix a few tablespoons of olive oil with finely chopped red onion, dice chopped green pepper, chopped pulp of a tomato, grinded garlic, chopped parsley, lemon juice and vinegar. Add salt and pepper, to taste, and a finely chopped hot pepper (or as desired).


Place the grilled vegetables on a platter and sprinkle them with chimichurri sauce, while still warm.


Ideal as a Lent menu or as a garnish next to a juicy steak.