Vegetable Recipes

Eggplants with garlic, tomatoes and Bell peppers

Recipe by
Prep: 25 | Cook: 1h | Servings: 4-6 servings
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  • 1 large eggplant
  • 1 small, finely chopped tomato
  • 1 small, finely chopped bell pepper
  • 2 finely chopped garlic cloves
  • 1 handful of Parsley and/or Coriander
  • olive oil
  • Salt & Pepper at taste



  1. Slice the eggplant into thin slices (0.5cm or so). It is recommended to spread some coarse salt on the slices in order to remove the bitterness & liquids, for about 20 minutes, then wash and dry.
  2. preheat over to 190 degrees  and place parchment paper on sheet pan
  3. brush the slices with olive oil (both sides) and place on the parchment paper
  4. mix the tomato, bell pepper, garlic and most of the parsley/coriander together and spread over the slices.
  5. sprinkle salt & pepper at taste on top of it
  6. Place in oven for approximately 1h
  7. Once removed, sprinkle gently with olive oil and spread the remaining parsley/coriander on top

Best served with Tahini

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