Early today I roasted an eggplant and a red pepper in the over for a while (wrap in tinfoil, with salt, pepper and olive oil, bake 180ºC for a couple of hours). When they were ready, I smashed them together a little bit and they were perfect with some pita, then, I added a capresse salad.... need I say more? Fresh, tasty, light and delicious!
Se ve delicioso! Tengo que buscar recetas con berenjena, tengo un monton en el jardin y necesito comermelos antes de que se pudran. :-)
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