"Perfect for a date night."
Flat Roast Boats
5
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Recipe Description
Vegan Friendly.
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- Recipe Card
Prep time 10mins
Cook time 17mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 medium sized eggplants sliced
- 2 small red capsicums deseeded, halved and sliced
- 1 1/2 tsps of salt
- 3 tbsps of sunflower oil
- A medium handful of parsley soaked, rinsed and chopped finely (not too finely)
- Half a tsp of salt
- 2 tbsps of sunflower oil
Method
Step 1
Preheat the oven at 240 degrees Celsius. Prepare a long flat roasting tray with parchment paper. Spread out 3 tbsps of oil on the tray, place the eggplant slices on one side of the tray and place the capsicum slices on the other side of the tray. Season the eggplants with a tsp of salt and season the capsicums with half a tsp of salt. Rub the eggplants and the capsicum separately with the oil that's in the tray and roast them in the oven. Cook the eggplants for 5 min on each side and the capsicums for 3 min on one side and a min on the other side.
Step 2
In a small roasting tray with parchment paper combine the parsley, salt and oil and place in the oven for 3 min.
Step 3
Once all the vegetables are done. Get out 4 lovely plates of your choice, place each slice of eggplant first, evenly place the sliced capsicums on top and finally place 3 pinches of roast parsley on each eggplant. With the remaining eggplant slices and vegetables feel free to snack on it later.😊 Enjoy!❤️