Ingredients
- 1 eggplant (aubergine) large
- 3 ripe tomatoes medium-sized approx. 100g
- 1 red bell pepper medium
- 1 onion medium-sized approx 80g
- fresh cilantro leaves a handful
- fresh thyme a handful
- fresh parsley a handful
- 2 tsp olive oil extra virgin, for the eggplant
- 2 tsp olive oil extra virgin, for the salsa
- 1 scotch bonnet pepper de-seeded
- 1 garlic clove
- 20 g peanuts dry-roasted, salted and crushed
- salt a pinch
- black pepper a pinch
Units:
Instructions
- Slice the aubergine lengthwise in half. Score the flesh in a criss-cross pattern. Brush 2 teaspoons of olive oil on the flesh of the two halves of the aubergine.
- Roast at 180°C for Fan-assisted or 200°C for 30 - 35 minutes.
- For the Salsa Chop tomatoes, onions and bell peppers into quarters. Add the scotch bonnet and peeled garlic and toss with 2 teaspoons of olive oil to coat. Sprinke salt and black pepper to taste.
- Grill the vegetables for 20 minutes, at the uppermost level in the oven at 200°C fan-assisted or 220°C. The vegetables should look slightly charred when you remove them from the oven.
- Transfer the roasted vegetables to a food processor. Add coriander, thyme and parsley leaves and on the lowest speed, coarsely chop the vegetables.
- Crush the peanuts into smaller chunks using a wooden spoon.
- Spread the tomato salsa over the aubergines, and then sprinkle the crushed peanuts and some salt and pepper to taste.