Summary

Ingredients

• 700 g auberine (s), halved lenthways
• 2 bell peppers, green, quartered
• 4 tablespoon olive oil
• 2 tomato (s), halved, pitted and finely chopped
• 0.5 ½ bunch coriander leaves, chopped (or parsley)
• 2 cloves garlic, finely chopped
• Lemon juice
• salt and pepper

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Instructions

1. Place the eggplant and bell pepper under the preheated grill with the skin facing up until the skin turns black. Turn over and grill for another 3 minutes. Put in a plastic bag and let rest for 10 minutes. The pods can then be easily removed.
2. Puree the peeled aubergines and peppers in the blender and add the olive oil while blending. Pour the mixture into a bowl and fold in the tomatoes, coriander and garlic. Season with salt, pepper and lemon juice.