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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant into 1/2 inch thick rounds and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Roast for 25-30 minutes, turning halfway through, until golden brown and tender.
- 2
Roast the Bell Pepper
While the eggplant is roasting, place the red bell pepper on a separate baking sheet. Roast in the oven for about 20-25 minutes, until the skin is charred and blistered. Once roasted, let it cool, then peel off the skin and slice into strips.
- 3
Prepare the Toast
While the eggplant and bell pepper are roasting, toast the bread slices until golden brown. Once toasted, spread a generous layer of gjizë on each slice.
- 4
Assemble the Toast
Once the eggplant is roasted, place a few slices on top of the gjizë-covered toast. Top with roasted red pepper strips and a sprinkle of fresh herbs.
- 5
Serve
Drizzle with a little olive oil if desired, and serve immediately while warm.
