WHAT?
2 aubergines
2 red peppers
½ chopped onion, 2-3 chopped garlic cloves
1 chopped tomato
1 chopped spring onion
Few olives
For the sauce
1 tablespoon olive oil
2-3 tablespoons red wine vinegar
1 teaspoon honey
1 teaspoon mustard (French style)
Salt, pepper, oregano, parsley to serve
HOW TO?
1️⃣Cut the aubergines in smaller pieces. Put in greased tray with the red peppers and cook with foil for 1 hour and a half at 200 degrees preheated oven.
2️⃣Once cooked, we let the vegetables cool. We then peel the skin off the peppers with a knife. For ease, use a plastic bag to let the peppers sweat - then they will be easier.
3️⃣We chop all the ingredients, add olives and lightly toss in a bowl.
4️⃣Whisk the olive oil, vinegar, honey and mustard and pour over the salad. Lightly toss and mix. Serve with salt, pepper, oregano and parsley on fresh bread.
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