Grilled Aubergines, Roasted Peppers & Grilled Potatoes
Grilled vegetables, a melting texture and roasted flavours that underline the richness and elegance of the wine.
Pairing: Château Croix Cardinale 2016
Ingredients (serves 4)
Grilled vegetables:
- 2 large aubergines
- 2 red peppers
- Olive oil
- Smoked paprika or cumin
- Fleur de sel, pepper
Potatoes:
- 600g boiled potatoes
- Thyme, rosemary
- Olive oil, salt, pepper
Preparation
1- Preheat the oven to 200°C.
2- Cut the aubergines into thick slices (2cm). Brush with olive oil and season with salt, pepper and paprika. Cook in the oven or frying pan/grill for 25-30min until nicely browned.
3- Remove the seeds from the peppers and cut into strips. Arrange them on a baking tray with a drizzle of olive oil, salt and pepper. Bake for 20-25 mins at 200°C, turning them over halfway through cooking, until they are lightly grilled but still firm.
4- Prepare the pommes grenaille: cut in half and season with oil, salt, pepper and herbs. Bake in the oven for 35-40 mins until golden brown.
5- Arrange the grilled aubergines and peppers on the plate, accompanied by the pommes grenaille. Sprinkle with a few lightly crushed pink berries (using a mortar and pestle or your fingers). Don’t overdo it: 4 to 5 berries per plate.