This is a healthy vegetarian mezze recipe serving 2. It is ready in 60 minutes or so.
- 1 eggplant, pierced on 1 side with a fork
- 2 red bell peppers
- 2 garlic cloves, peeled and crushed
- 1 small handful of fresh coriander leaves, chopped
- 1 tablespoon of olive oil
Preheat the oven at 200 degrees Celsius.
Roast the eggplant with the pierced side facing up for about 40 minutes, or until the eggplant is wrinkled.
20 minutes later, add the red peppers in the oven.
Remove the eggplant and red peppers from the oven. Let the eggplant cool for 10 minutes until easily handled, and in the meantime, gently peel the red peppers, remove the seeds, slice them, and reserve.
Split the eggplant open above a food container and scrape out the flesh with a fork.
In a serving bowl, add the eggplant, red pepper, garlic, coriander and olive oil. Season with salt to taste. Stir well, and serve.