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.