Peppers & Eggplant Topping

Peppers & Eggplant Topping

As Oprah Winfrey says “I LOVE BREAD” I love that – both for the fact its Oprah and who doesn’t love Oprah – also because I find it so relatable! I LOVE BREAD!  Bread was my staple food growing up hence this relationship I have with it and the different types of bread and textures that seem to attract me;  perhaps making up for the anosmic side of me therefore “smelling through taste

With the many ways to prepare peppers and aubergine this has got to be one of my favorites. I learnt how to make it while in living Italy and fell in love with it, my husband and I have over the years tweaked it to our own needs and its still amazing so the next time you are looking for something as a bread topping, try this before you reach for the cheese!

Rinse your peppers, cut lengthwise, chop the tops off, remove the seeds and place face down in an oven tray.
Bake until the peels start shrinking and they look as though they are going to burn, that means that they are ready to be peeled.

While the peppers roast away in the oven prepare the Chili Flake Mix
4-5 radish (optional)
1 red onion (or use 1/2 & 1/2 white & red)
1 yellow pepper
Add a tsp. chill flakes
Season to taste
Set aside.

Once the peppers are cooked and the skins look bruised, remove and discard the skins and thinly slice the peppers.


Gently combine the ingredients with the sliced green pepper.

Eggplant Ingredients and Method

On to the Aubergine or Egg Plant which ever word you prefer – same thing.

Rinse and slice your egg plant.
Lay them on a board and sprinkle with coarse salt and grind some pepper over them.
Get your pan on the stove, wait for it to heat and add in some oil.
Fry the sliced egg plant for a few minutes on each side making sure not to burn them so keep turning until brown then set aside on a paper towel (You can prepare the eggplant draining process in advance if you have the time.

Place in a small mixing bowl. Add in the following:

Ingredients for Egg Plant Mix
1 tsp cayenne pepper
2 finely sliced spring onion
2 cloves of chopped garlic
1 fresh chilli
Salt & ground pepper to taste
Olive oil
Soy Sauce
Pumpkin & Sunflower Seeds

Now toss everything in the same bowl. The Chili Flake Mix, Eggplant Mix, Peppers and Eggplants and serve with toast or even with some freshly cooked pasta.


It keeps on average 2 weeks in the fridge if it lasts that long its so delicious!
To get the seeds crushed, pour into a plastic bag and crush with a rolling pin.


April 20, 2018
: 8
: 30 min
: 40 min
: 1 hr 10 min

Eggplant and Peppers as a side dish or open sandwich filler, either way it's very tasty and will last on average 2 weeks in the fridge.


  • 3 Medium egg plants (roasted or fried)
  • 4 cloves of chopped fresh garlic
  • 1 tsp cayenne pepper
  • 2 finely sliced spring onions
  • 1 fresh chilli
  • Salt & ground pepper to taste
  • Olive oil
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Fish Sauce
  • Pumpkin & Sunflower Seeds
  • 4-5 radish (optional)
  • 1 red onion (or use 1/2 & 1/2 white & red)
  • 1 yellow pepper
  • Add a tsp. chill flakes
  • Season to taste
  • Step 1 As per the notes above, combine the eggplant and pepper mixes and season with sauces, spices and seeds
  • Step 2 Store in the fridge in an airtight container for up to 2 weeks


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