A great tasting meal made from roasted Lebanese eggplant, capsicums, potatoes and onions.
- Peel the eggplants in stripes (like they're wearing stripy pyjamas) and put them in salty water for 30-40 minutes. Peel potatoes and thinly slice. Cut the capsicums into long pieces.
- Fry the potatoes and layer them at the bottom of the tray (5-7 cm deep). Then fry the eggplants and layer them on top potatoes. Finally, fry the capsicums to go on the top.
- Sauce (do this while you are frying the vegetables): Dice the onions and fry in a saucepan with olive oil. When onions are browned, add the peeled and chopped tomatoes. Cook the tomatoes till they lose their juice and start to look pasty. Crush the garlic with a little bit of salt and add to the sauce. Cook for about a minute, turn off and squeeze a lemon into the sauce. Add the chopped parsley to the sauce and put the sauce on the fried vegetables - it's now ready to eat!
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set