Baked Eggplant with Bell Peppers

Ingredients

• Eggplants — 2 pcs
• Bell peppers — 2 pcs

Steps

1. Preheat the oven to 180°C.
2. Wash the eggplants and bell peppers; if necessary, prick the eggplants with a fork to prevent the skin from bursting.
3. Arrange the vegetables on a baking sheet and bake in the preheated oven for 40 minutes — the vegetables should become soft, and the skin wrinkled and browned.
4. Remove the vegetables from the oven and tightly cover with plastic wrap for 10 minutes to steam them, making the skin easier to peel.
5. Remove the plastic wrap, peel the skin from the eggplants and peppers, remove seeds and stems, then cut the flesh into strips or cubes as desired.
6. Transfer the sliced eggplants and peppers to a large bowl or serving plate.
7. Pour the prepared dressing over the vegetables, gently mix, and let stand for a few minutes before serving.

Dressing

• Dill
• Soy sauce — 2 tbsp
• Olive oil — 3 tbsp
• Vinegar — 1 tsp
• Dijon mustard — 1 tbsp
• Herbes de Provence

1. If desired, finely chop the dill.
2. In a small bowl, whisk together soy sauce, olive oil, vinegar, and Dijon mustard until smooth.
3. Add Herbes de Provence and dill, mix, and adjust taste if necessary (optionally, a little more soy sauce or oil).
4. Pour the dressing over the baked vegetables and mix thoroughly before serving.