header

Salade de poivrons et aubergines

Preheat the oven to 350°F. Pierce the eggplants in several places with a fork and place the whole vegetables in the oven. Cook until tender - up to an hour.

Remove the vegetables and place them in a closed paper bag to cool (this makes it easier to peel them).

When you are ready to serve, peel the vegetables and cut them in strips. Arrange them in a pretty pattern on a serving plate and decorate with the anchovies. Sprinkle with the chopped chives and some salt and pepper, then drizzle with olive oil.

Makes about 6 servings.

Easy French Food http://easy-french-food.com