Prepare a grill.
Cut each eggplant into 6 or 8 pieces lengthwise. Remove the stem end. Sprinkle with salt and let stand for an hour. Rinse with water, dry with paper towels, and grill over hot coals until charred and tender.
Seed the peppers and cut into quarters. Place on the grill and cook until charred and soft. Cool slightly; rub off the blackened skin.
Arrange decoratively on a large serving platter a mixture of the eggplants and peppers. Drizzle with olive oil and several gratings of black pepper.
Wine Pairing(s)
Castello dei Rampolla Sammarco
Mas de Gourgonnier Les Baux-de-Provence Rose
Chateau Euxinograde Riesling
BV 'Coastal Estates' Sauvignon Blanc
Alvaro Palacios 'Les Terrasses'
Marchesi di Barolo
Oriel Alma de Llicorella
Dona Paula 'Los Cardos' Malbec-Rose
Abarbanel Shemesh Moscato
Domaine Massamier Mignarde Cuvee de Olivers Rose
This recipe has been added to the following public cookbooks:
ELLA COOKS
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