You can source various chilli peppers and baby eggplants from farmers’ markets. I’ve used padron peppers from the Curious Croppers at the Clevedon Farmers’ Market, which are predominantly a mild chilli, but the odd one can pack a serious punch, it’s luck of the draw. This dish can be served hot or cold.
Ingredients
| 5 | Eggplants, use baby eggplant (Main) |
| 1 splash | Olive oil, enough to fill up to 2-3cm in the pot |
| 1 squeeze | Lemon juice |
| 1 serving | Flaky sea salt, to salt the eggplant and to season the final dish |
| 10 | Chilli pepper |
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Directions
- Slice baby eggplants into long, portion-sized strips. Salt and leave in a colander to drain for 30 minutes. Wash and dry.
- Slice chilli peppers down their centre, scoop out and discard seeds.
- Heat 2-3cm olive oil in a medium-sized pot until hot and fry peppers in batches until blistered and coloured. Remove and drain on paper towels, season with flaky sea salt.
- Repeat with eggplants. Serve with a squeeze of lemon juice.
