Roasted Eggplant (Aubergine) and Peanut Salsa
Roasted eggplant with peanut salsa and grilled vegetables—quick and flavorful African-inspired dish. Perfect for a tasty weeknight meal!
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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)
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