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Baked eggplant with peppers and onions
Description
This appetizer is best prepared in the middle of summer when fresh eggplants appear in stores. Baked eggplants with peppers and onions will perfectly emphasize the taste of barbecue and are perfect for any meat from the oven.
Cooking
Step 1
Preheat oven to 200°C. Cut the eggplant into 2.5 cm thick circles. Cut the sweet pepper into quarters, peel. Cut each quarter crosswise into 3 pieces. Peel the onion and cut into feathers 1–1.5 cm thick.
Step 2
Crush and peel the garlic, put in a blender glass. Add olive oil, sugar, salt, pepper, turmeric and cumin, beat until smooth.
Step 3
Drizzle the butter mixture over the vegetables, toss with your hands and place on a baking sheet lined with baking paper. Place in the oven and roast until the eggplant is tender, about 20 minutes. Serve hot, sprinkled with cilantro leaves.
Ingredients
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