by Olga, on September 16, 2014
Here is another delicious dish to make with an eggplant.
Rince eggplants, cut off the stem and peel the skin.
Cut eggplant in wedges half length. Sprinkle with salt and keep it in colander for 15 minutes, letting the bitter juices drip off.
Pat the wedges dry with the paper towel. Combine olive oil, vinegar, garlic and pepper and sprinkle evenly over the wedges.
Place eggplant on the baking sheet lined with baking paper.
Rince and clean peppers from seeds and cut into wedges as well.
Sprinkle with the same mixed solution.
Roast eggplant and pepper in the oven at 350F for about 40 minutes, or until soft.
Let the vegetable cool.
Peel the skin off of the pepper. It’s not always easy, but you may leave it on.
Cut pepper strips in desired length.
Combine vegetables together and serve.
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