Usuba
Baked Vegetables with Herbs
A dish of baked eggplants, tomatoes and peppers with aromatic herbs and garlic. Suitable as a standalone dish or as a side dish for meat.
- Total
- 60 min
- Standard serving
- 286.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Preheat the oven to 200 °C. Line a baking sheet with a silicone mat or parchment paper.
- 3
Step 3
Wash and dry the tomatoes, eggplants, and peppers. Make cross-shaped cuts on the tomatoes.
- 4
Step 4
Remove the stems from the eggplants and prick them with a fork in several places.
- 5
Step 5
Place the vegetables on a baking sheet and put in the oven for 30 minutes. After 15 minutes, flip the eggplants and peppers to the other side.
- 6
Step 6
Turn off the oven. Transfer the peppers to a bag, tie it and leave until completely cooled — this way the skin will be easier to remove.
- 7
Step 7
Peel the eggplants and tomatoes. Place them in a colander or sieve to drain excess juice.
- 8
Step 8
Rinse the greens, dry them, remove the tough stems, and chop finely.
- 9
Step 9
Peel the garlic and chop it finely with a knife.
- 10
Step 10
Clean the peppers by removing the skin, seeds, and stems.
- 11
Step 11
Peel the eggplants. Cut all vegetables into cubes or strips. Mix the vegetables with herbs, garlic, and vegetable oil. Salt and pepper to taste.
- 12
Step 12
The dish is ready to serve. Serve as a standalone dish or as a side dish with meat.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
