Recipes > Side Dishes, Sauces, Misc > Roast Eggplant and Capsicum Salad
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2 small eggplants
1 green capsicum
1 clove garlic, finely chopped
1 tbs lemon juice
2 tbs olive oil
2 tsp ground cumin
Dash salt and pepper
6 cherry tomatoes, cut into quarters
Parsley to garnish
Preheat oven to 200 degrees Celsius, fan-forced.
Place whole eggplant and capsicum on an oven proof tray and roast for 15-20 minutes, turning occasionally until soft and skin has turned black. Remove from oven and leave to cool.
In a bowl, mix together garlic, lemon juice, olive oil, ground cumin, salt and pepper. When eggplant and capsicum have cooled, remove skin and drain liquid from vegetables. Remove the seeds from the capsicum and dice into big pieces, dice eggplant into big pieces and mix into the olive oil mixture.
Top with cherry tomatoes and chopped parsley.
Courtesy: Nikkis Paleo Cookbook
