This roasted eggplant and red pepper dish is light, healthy, and full of flavor. Tender roasted eggplant is paired with sweet red pepper, dressed with olive oil, lemon juice, dried garlic, and fresh herbs. Half of the herbs are mixed in, while the rest make a fresh garnish on top. Perfect as an appetizer served with crusty bread. Even better when chilled and served the next day!
Ingredients (for 2–3 servings)
* 1 large eggplant
* 1 red bell pepper (or use mixed colors for variety)
* 2 small slices of lemon, juiced
* 1 tsp dried garlic (or to taste)
* 1-2 tbsp olive oil
* Salt, to taste
* Fresh parsley, chopped
* Fresh chives, chopped
Instructions
1. Preheat oven to 200°C (400°F).
2. Prick the eggplant with a fork and lightly coat the eggplant and pepper with olive oil.
3. Roast until the skins are blistered and the vegetables are soft.
4. Place the roasted vegetables in a bag or covered bowl to cool slightly.
5. Peel the skins from the eggplant and peppers, and remove the seeds from the peppers.
6. Slice the vegetables into strips.
7. Place the peppers in a bowl.
8. Drain the eggplant in a colander and gently press with a paper towel to remove excess liquid, then add it to the peppers.
9. Prepare the dressing by mixing olive oil, lemon juice, garlic, and salt.
10. Pour the dressing over the vegetables and mix well.
11. Chop the parsley and chives.
12. Add half of the herbs to the vegetables and mix.
13. Transfer to a serving plate.
14. Garnish with the remaining herbs and serve warm, at room temperature, or chilled.
2 Comments
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Good super recipe🎉🎉🎉