Paprika-Eggplant Vegetable

Ingredients

• 2 red bell peppers
• 1 eggplant
• olive oil (for brushing)
• Herb salt (for seasoning)
• 4 tbsp brown balsamic vinegar
• 2 tbsp olive oil
• 4 sprigs thyme
• 0.5 clove garlic
• Salt
• Pepper (freshly ground)
• 1 pinch sugar

Instructions

1. 1.

   Preheat the oven to 200°C (fan). Brush two baking trays with olive oil or line them with parchment paper. Cut the bell peppers in half, remove the seeds and membranes, then quarter them. Wash the eggplant, slice it lengthwise into about 3 mm thick rounds or cut into slices, brush with a little olive oil and season with herb salt.

2. 2.

   Arrange the vegetables separately on the trays, place them in the oven, and roast until browned (eggplant 8–12 minutes, bell peppers 10–15 minutes). Let the vegetables cool slightly, then peel the bell pepper skins.

3. 3.

   For the dressing combine olive oil and balsamic vinegar in a bowl. Peel and finely chop the garlic clove. Tear the leaves from two thyme sprigs and add them with the garlic to the dressing.

4. 4.

   Whisk the dressing well and season with salt, pepper, and sugar. Arrange the vegetables in a serving bowl, drizzle with the dressing, and let it sit for a moment. Before serving garnish with the remaining thyme sprigs.