Spicy Pipeline on Board

Ingredients

• 2 large eggplants
• 2 red bell peppers
• 1 red onion
• 2 cloves garlic
• 1 red chili pepper
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• salt and pepper to taste
• fresh coriander (optional)

Method

1. Preheat the oven to 220°C.
2. Slice the eggplants lengthwise into 1 cm thick slices.
3. Halve the bell peppers, remove seeds, and cut into wide strips.
4. Slice the onion into thin rings and the garlic into slices.
5. Place eggplant and bell pepper on a baking tray, drizzle with 2 tbsp olive oil, salt, pepper, and paprika.
6. Roast for 25 minutes until soft and charred.
7. Meanwhile, make chili oil: finely chop the chili, mix with 2 tbsp olive oil, red wine vinegar, lemon juice, garlic, and onion. Let infuse.
8. Arrange the eggplant and pepper strips lengthwise and slightly slanted on a wooden board to form a pipeline.
9. Drizzle the chili oil over, so it looks like leaking oil.
10. Garnish with coriander if desired.

Serving notes

• Serve on a long wooden board for the pipeline effect.
• Let the chili oil 'leak' across the plate.
• Offer baguette to dip up the oil.