Enjoy the rich flavors of roasted aubergine paired with vibrant and tangy peperonata salsa. This vegan dish is perfect as a main course or a side dish for any occasion.
Ingredients: 2 large aubergines. 2 tablespoons olive oil. Salt and pepper to taste. For Peperonata Salsa:. 2 red bell peppers, diced. 1 yellow bell pepper, diced. 1 red onion, diced. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. 2 tablespoons chopped fresh basil. Salt and pepper to taste.
Instructions: Preheat the oven to 200C 400F. Slice the aubergines lengthwise into steaks, about 1 cm thick. Brush both sides of the aubergine slices with olive oil and season with salt and pepper. Place the aubergine slices on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until tender and golden brown. While the aubergine is baking, prepare the peperonata salsa. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced bell peppers, onion, and garlic. Cook until softened, about 8-10 minutes. Stir in the balsamic vinegar and cook for another 2-3 minutes. Remove from heat and stir in chopped basil. Season with salt and pepper to taste. Once the aubergine steaks are done, serve topped with peperonata salsa.
Prep Time: 15 minutes
Cook Time: 25 minutes
Algebra Elisara