Roasted Peppers and Eggplants
Ingredients (serves 4)
- 2 eggplants
- 4–5 peppers
- olive oil
- salt
- pepper
For the tomato sauce
- 500 g tomatoes, peeled and deseeded
- 1 tbsp tomato paste
- 1 onion
- 1 garlic clove
- 5–6 basil leaves
- olive oil
- salt
- pepper
- oregano
For the tzatziki
- 500 g Greek strained yogurt
- 1 cucumber
- 2 garlic cloves
- ½ bunch dill
- 15gr dill
- olive oil
- a little red vinegar
- salt
METHOD
Cut the eggplants and peppers and marinate them with olive oil, salt, and pepper. Arrange them on a baking tray lined with parchment paper and roast in a preheated oven at 200°C for 30–40 minutes, until soft and nicely browned.
For the tomato sauce
In a saucepan, sauté the onion and garlic in olive oil until lightly caramelized. Add the tomato paste and the finely chopped tomatoes along with salt, pepper, and oregano. Cook for about 10 minutes and, at the end, stir in the finely chopped basil.
For the tzatziki
Grate the cucumber, salt it, and let it release its excess liquid. Finely chop the garlic and dill and mix them with the yogurt, a little olive oil, vinegar, and salt.
Serve the roasted peppers and eggplants with the tomato sauce and refreshing tzatziki.
Extra tip:Serve with warm country-style bread or barley rusks for an even fuller flavor!