Roasted Eggplant and Bell Pepper Appetizer

Ingredients

• Eggplant — 2 pcs
• Bell pepper — 2 pcs

Steps

1. Preheat the oven to 180°C.
2. Place the whole eggplants and whole bell peppers on a baking tray and roast at 180°C for 40 minutes, until skins are blistered and vegetables are softened.
3. Remove the tray from the oven and cover the roasted vegetables with plastic wrap; let rest covered for 10 minutes to steam.
4. Uncover, peel the eggplants and peel and remove the stems and seeds from the peppers, then cut both into bite-size pieces and place in a mixing bowl.
5. Prepare the dressing (see subrecipe) and pour it over the warm chopped vegetables, then gently toss to combine.
6. Let the dressed vegetables sit briefly to absorb the dressing, then transfer to a serving dish and serve warm or at room temperature.

Dressing

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

1. Finely chop the dill if using.
2. Combine the soy sauce, olive oil, vinegar, Dijon mustard, chopped dill and Herbes de Provence in a small bowl and whisk until emulsified.
3. Taste and adjust seasoning if desired; the dressing is ready to dress the warm vegetables.