Total time 30 min
- Medium onion
- Olive oil
- Small eggplant
- Red pepper
Wash and dry all vegetables.
Put the whole onions, aubergines and peppers in an ovenproof dish and drizzle with a generous amount of olive oil. It’s a good idea to make some cuts in the skin of the aubergine.
Preheat oven to 180 degrees, once heated, roast for 30 – 50 minutes. Keep turning the vegetables so they roast evenly on all sides.
Allow the vegetables to cool so you can peel them and take out the seeds.
Slice all the vegetables.
Season with a pinch of sea salt and olive oil.