Baked Eggplants and Peppers
Ingredients (serves 4-6)
- 3 eggplants5–6 peppers, deseeded
- 1 onion
- 4–5 tomatoes, peeled and deseeded
- olive oil
- 15gr dill
- salt
- pepper
- oregano
- paprika
For the tzatziki
- 500 g Greek strained yogurt
- 1 cucumber
- 2 garlic cloves
- ½ bunch dill
- olive oil
- a little red vinegar
- salt
Method
For the tzatziki
Grate the cucumber, salt it, and let it release its excess liquid. Finely chop the dill and garlic, then mix them with the yogurt, a little olive oil, vinegar, and salt until the tzatziki is smooth and well combined.
For the vegetables
Cut the peppers, eggplants, and onion into large pieces. Place them in a baking tray and season with olive oil, salt, pepper, oregano, and paprika. Bake in a preheated oven at 180°C for about 20 minutes.
Add the grated tomatoes along with a little water or vegetable stock and mix gently. Continue baking for about another 40 minutes, until the vegetables are soft and nicely browned.
To serve
Serve with finely chopped parsley, refreshing tzatziki, and a drizzle of fresh olive oil.
Extra tip: Pair with warm country-style bread or toasted pita for an even more delicious result!