Ingredients with Measurements:
- 2 large aubergines, sliced into rounds
- 2 red bell peppers, sliced into strips
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine the sliced aubergines, red bell peppers, olive oil, minced garlic, dried oregano, salt, and pepper. Toss until the vegetables are coated with the oil and seasoning.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
5. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
6. Transfer the roasted vegetables to a serving platter.
7. Drizzle the lemon juice over the vegetables and sprinkle with chopped parsley.
8. Serve the salad warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 200°C (400°F)
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 160
- Fat: 12g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 3g
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red bell peppers.
- Fresh oregano can be used instead of dried oregano.
- You can use lime juice instead of lemon juice.
Variations:
- Add crumbled feta cheese or goat cheese to the salad.
- Top the salad with toasted pine nuts or chopped walnuts.
- Add sliced cherry tomatoes to the salad.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Use a spatula to flip the vegetables halfway through cooking to ensure they brown evenly.
- You can prepare the vegetables in advance and store them in the refrigerator until ready to roast.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the salad in the oven at 180°C (350°F) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the salad on a large platter and garnish with fresh parsley or basil leaves.
Garnishes:
- Fresh parsley or basil leaves
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the salad with crusty bread or a side of rice.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and roasting.
Food history:
- Aubergines, also known as eggplants, are native to India and have been cultivated for over 4,000 years.
Flavor profiles:
- This salad has a savory and slightly sweet flavor from the roasted vegetables, with a tangy kick from the lemon juice.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch or dinner.
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