Roasted Eggplant and Peppers
Roasted Eggplant and Peppers are a delightful way to cook these veggies in a simple mixture or olive oil, salt, cayenne and ground pepper. It is a perfect side dish that requires only 5 minutes of preparation. These baked caramelized slices are then garnished with crunchy toasted almonds and mint chiffonade. Serve them hot or cold on a bed of cooked quinoa!
Equipment
- baking tray, oven
Ingredients
- 2 graffiti eggplant medium, quartered
- 1 red pepper cut into eighths
- 5 tbsp olive oil extra virgin
- ¼ tsp pink salt
- ½ tsp cayenne powder
- ½ tsp black pepper freshly milled
- 2 tbsp almond slivers toasted
- 4 sprig mint leaves chiffonade
Instructions
- Prepare the ingredients.
- Preheat the oven to 400 degrees F. Mix the spices and salt together with the olive oil in a mixing bowl.
- Place the cut eggplant on a baking tray and brush on all sides with the olive oil mixture. Bake the eggplants for 10 minutes.
- Brush the cut peppers with the remaining olive oil mixture. Remove the tray from the oven and place the peppers. Bake again for 15 minutes.
- Serve the Roasted Eggplant and Peppers hot or cold. Garnish with toasted almond slivers and mint chiffonade.
Video
Notes
- Be generous in brushing the slices with the olive oil mixture or line the baking tray with parchment paper.
Nutrition
Calories: 168kcalCarbohydrates: 3gProtein: 1gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 147mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 1079IUVitamin C: 39mgCalcium: 20mgIron: 1mg
