INGREDIENTS(SERVINGS OF 2):
eggplant – 1 piece
zucchini – 1 piece
chili pepper – 1 piece
sweet peppers – 1 piece
tomatoes – 1 piece
garlic – 1 clove
green onion – 15 g
tomato paste – to taste
olive oil – 1.5 teaspoons
salt – to taste
paprika – to taste
ground black pepper – to taste
Cooking instructions:
1. Bake eggplants and zucchinis in the oven at 180 degrees Celsius for 30 minutes. Roast the bell peppers at the same temperature for 20 minutes. Add the tomatoes to the other vegetables in the oven 5-7 minutes before the end, as they cook faster. Alternatively, you can grill the vegetables on charcoal, which is even better.
2. Peel and dice the eggplants, zucchinis, tomatoes, and sweet peppers, then mix them together. Finely chop the garlic, green onions, and cilantro, and combine them with the roasted vegetables. Dress the mixture with olive oil and tomato paste, season with salt and pepper to taste.
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