Ingredients

700 g eggplants

½ teaspoon salt

1,2 kg red capsicums

3 garlic cloves

1 teaspoon Vegeta Chicken Stock Powder

3 tablespoons lemon juice

6 tablespoons olive oil

Preparation For this recipe you only need imagination!

Simple 4 Persons 50 min

• 1 Slice the eggplants in 1-2 cm slices. Salt them and let stand for 15 minutes. Then dry off each slice with a paper towel.
• 2 Arrange the slices on an oven tray and cook in the preheated oven at 210 C, for about 15 minutes.
• 3 Place whole capsicums in the oven, on the same temperature for around 20 minutes. Remove from the tray and place into a bowl, cover and let cool. Peel and clean, remove the seeds and cut into strips.
• 4 Combine the vegetables, garlic, Vegeta Chicken Stock Powder, lemon juice and put in the fridge to cool.