ROASTED SUMMER VEGETABLES
1 Chinese Eggplant
(peeled in stripes,cut in cubes and soaked in salty water for 15 min and dried before cooking)
2 zucchinis cut in cubes
2 paprikas cut in cubes
4 spoons extra virgin olive oil
For the sauce:
2 cloves of garlic, sliced
4 ripe tomatoes
1 spoon of extra virgin olive oil
1/2 teaspoon of sea salt
For yogurt topping:
1 cup of yogurt
1 clove garlic minced
pinch of sea salt
Coat the vegetables in olive oil and some salt. Place them in an oven tray , on cooking paper. Cook in 350 F by stirring from time to time. Check specially the eggplants and all cooked well place them in a serving pot.
Sauce: Chop the tomatoes in a food processor. Place the olive oil and garlic in a pan on a medium heat. Cook the garlic until they are golden. Add the tomatoes and salt and cook until the whole water evaporates. Spread the sauce on top of veggies.
Mix well all topping ingredients and serve with the dish. You can serve it either warm or cold. Enjoy...