Eggplant and Red Pepper Salad

30 mins
Serves 1
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Directions

  1. 1Preheat your oven to 180°C (fan).
  2. 2Arrange the chopped aubergines and red peppers on a baking sheet.
  3. 3Drizzle with olive oil, sprinkle with salt, paprika, and black pepper.
  4. 4Toss to coat and roast for 25–30 minutes, or until tender and golden.
  5. 5While the veggies roast, mix the olive oil, soy sauce, maple syrup, paprika, and minced garlic in a small bowl.
  6. 6In a large bowl, combine the roasted vegetables, butter beans, chopped green onions, and fresh coriander.
  7. 7Pour the dressing over and toss gently to coat.
  8. 8Enjoy warm or at room temperature with a slice of sourdough or flatbread.

Ingredients

  • 3 aubergines
  • 2 red pointed peppers, sliced
  • 200 g cooked butter beans
  • 5 green onions, finely chopped
  • 1 small bunch fresh coriander, chopped
  • Olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp extra virgin olive oil
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 0.5 tsp paprika
  • 1 garlic clove, minced

Equipment

ovenbaking sheetsmall bowllarge bowl
Eggplant and Red Pepper Salad | Clip Recipe