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Ingredients
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Vegetables
Dairy
Herbs
Condiments
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help achieve a nice roast on the vegetables.
- 2
Prepare the Eggplant
Slice the eggplants in half lengthwise. Score the flesh in a crisscross pattern without cutting through the skin. This allows the flavors to penetrate better.
- 3
Prepare the Bell Peppers
Core and slice the bell peppers into strips, discarding the seeds.
- 4
Prepare the Garlic
Peel the garlic cloves and leave them whole.
- 5
Chop the Parsley
Rinse the parsley under cold water, shake off excess water, and chop it finely.
Roasting
- 6
Toss Vegetables
In a large bowl, combine the eggplant halves, bell pepper strips, and whole garlic cloves. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss everything together until the vegetables are well coated.
- 7
Arrange on Baking Sheet
Place the tossed vegetables on a baking sheet, cut side up for the eggplant. Make sure they are in a single layer for even roasting.
- 8
Roast in the Oven
Roast the vegetables in the preheated oven for about 25-30 minutes, or until the eggplant is tender and the edges are golden brown.
Serving
- 9
Plate the Dish
Once roasted, remove the vegetables from the oven and let them cool for a few minutes. Serve the roasted eggplant and peppers on a platter with dollops of labneh on top.
- 10
Garnish
Sprinkle the chopped parsley over the dish for freshness and extra flavor.
- 11
Enjoy
Serve warm, and enjoy your roasted eggplant dish as a delicious appetizer or side!