Sweet roasting peppers and eggplant become tender enough to spoon over warm grains.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 400 g Ajvarski peppers, seeded and sliced
- 500 g eggplant, in 2 cm cubes
- 1 red onion, in wedges
- 3 tbsp olive oil
- 2 garlic cloves, chopped
- 1 tbsp red wine vinegar
- 1/2 tsp salt
Method
- Heat oven to 220°C / 425°F. Toss vegetables with oil, garlic and salt.
- Spread over two trays without crowding. Roast 30–35 minutes, turning halfway, until eggplant is creamy inside.
- Combine in a serving dish and add vinegar while warm.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
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- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
