The Splitting Flanks

Name: The Splitting Flanks
Yield: 4 people
Ingredients: 2 red bell peppers; 2 aubergines; 8 small pickles; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp coarse sea salt; 1/2 tsp freshly ground black pepper; 1 clove garlic; 1/2 tsp chili flakes

Based on:

TypeSide dish

Serves4 people

DateOctober 22, 2026

Three sharp vegetable blocks, pulling apart like France’s divided parliament.

This sharp side dish depicts the splintered French parliament: three rows of roasted vegetables in contrasting colors, like irreconcilable blocs. The flavors pull apart: spicy red pepper, sour pickle, and bitter grilled aubergine. On the plate, the blocks are clearly separated, like political camps that never meet.

Ingredients

2 red bell peppers
2 aubergines
8 small pickles
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp coarse sea salt
1/2 tsp freshly ground black pepper
1 clove garlic
1/2 tsp chili flakes

Method

Preheat the oven to 220°C.
Cut each pepper into four long strips.
Slice each aubergine into four long planks.
Place the pepper and aubergine strips on a baking tray, brush with olive oil, sprinkle with salt, pepper, and chili flakes.
Roast for 20 minutes until soft and lightly charred.
Peel and finely chop the garlic. Mix with red wine vinegar and 1 tbsp olive oil to make a dressing.
Let the vegetables cool slightly. Drizzle with the dressing.
On each plate, arrange three straight rows: one of pepper, one of aubergine, one of pickles. Keep the rows from touching.
Serve immediately.

Serving notes

Lay the rows tightly side by side, with no overlap.
Sprinkle extra chili flakes for added tension.