Steamed and marinated peppers
and aubergine
Serve these as an antipasto with some cured meats, salamis and grilled
bruschetta. They’re also great in a sandwich with some mozzarella!
Serves 4 to 6
Pour the water into the pressure cooker. Spread the thyme or basil across
the bottom of the basket and lay the vegetables on lid. Sprinkle the rock
salt over and hang the basket over the surface of the liquid.
Clamp the lid on the pressure cooker and set the steam to vegetable
‘setting’. Cook for 10 minutes before releasing the steam and removing
the lid.
Remove the basket from the pressure cooker and leave the contents to
cool. When the peppers are cool enough to handle, break them into
pieces, remove the seedy cores and peel the skin off as best you can. Peel
the skin off the aubergine and slice it into 6 or 8 pieces lengthways.
Lay on a big serving plate, sprinkle well with salt and pepper, drizzle with
good white or red wine vinegar and olive oil. Sprinkle over the sliced garlic
and chilli. Tear up the basil leaves and scatter over the lid before serving.
30
•
500 ml/18fl oz water
•
a few sprigs of basil or thyme
•
1 aubergine
•
2 small red peppers
•
rock salt
•
sea salt and freshly ground
black pepper
•
white or red wine vinegar
•
extra virgin olive oil
•
2 cloves of garlic, peeled and
finely sliced
•
1 red chilli, deseeded
and finely sliced
•
a small bunch of fresh basil,
leaves picked
