The Chainsaw Border

Ingredients

• 2 eggplants
• 2 zucchinis
• 2 red bell peppers
• 2 cloves garlic
• 1 lemon
• 4 tablespoons olive oil
• 1 teaspoon smoked paprika powder
• salt and pepper to taste
• fresh parsley, for garnish

Method

1. Preheat the oven to 220°C.
2. Slice the eggplants and zucchinis lengthwise into thin strips, about 0.5 cm thick.
3. Brush the slices with 2 tablespoons olive oil and sprinkle with salt and pepper.
4. Grill the eggplant and zucchini slices on a grill pan or baking tray until they have nice marks and are soft (about 5 minutes per side).
5. Roast the peppers in the oven until the skin is blackened. Let cool in a covered bowl, peel off the skin and remove seeds.
6. Blend the peppers with garlic, lemon juice, 2 tablespoons olive oil, paprika powder, salt and pepper into a smooth dip.
7. Spread a thick line of pepper dip diagonally across each plate.
8. Arrange the grilled eggplant and zucchini slices in a zigzag, like chainsaw teeth, partly over the dip.
9. Garnish with some finely chopped parsley.

Serving notes

• Serve strictly on a white plate for maximum contrast.
• Optionally add some crisp bread for texture.
• Keep the zigzag shape clear: this is the border.