Balkans roasted eggplant
These roasted veggies are super delicious and soo easy to prepare. Most of the work will be done by the oven anyway. The roasted eggplants are perfect as a side dish or to vary your salad. Easy done and intensive in taste
11/11/2017Australiasidedish
5 (1 ratings)Sydney, Swamis Yoga Retreat
difficulty
preparation
15min
baking time
45min
temperature
200˚C fan bake
for
4 persons
ingredients
- 2 Eggplants
- 4 Tomatoes
- 2 red capsicum
- 1 tsp dried oregano
- Salt, pepper
step by step to pleasure
1
Preheat the oven at 200°. Prepare 2 baking tray with baking paper
Wash the veggies thoroughly
2
3
Cut the eggplant and capsicum into chunky pieces, the tomatoes into slices
Spread the eggplanbt and capsicum onto the first baking tray. Put the tomatoes on the second tray because they have to stay longer in the oven
4
5
Spread salt, pepper and dried oregano over the veggies
Capsicum and eggplant should roast for 20 minutes. Try if the eggplant is soft enough and the capsicum should have gained a nice dark colour partially
6
7
The tomatoes can roast for 45 minutes, until they have a nice colour
Arrange the eggplant on a plate. Put a piece of capsicum and tomato aside for decoration
8
9
Put the roasted tomatoes and capsicum into a bowl and blend with the stick blender into a sauce. Season with salt and pepper
Spread the sauce on top of the eggplants. Decorate with the capsicum and tomato
10
hints & clues
- If available make use of the grill in your oven to give your veggies that extra roasting flavour and colour. Just the last 5 minutes...
Et voilà enjoy your deliciousness
Have fun and come back for more!
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