Roasted vegetable salad

Ingredients for 2 servings:

• 400 g tomatoes
• 3 bell peppers, colored
• 1 Pepper
• 1 small eggplant(s)
• ½ tsp caraway powder
• ¼ tsp cumin powder
• 1 tsp smoked paprika powder
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove(s)
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Arabic Mashwiya

Preheat the oven to 240°C (top/bottom heat). Clean the peppers and remove the white membranes and seeds. Pierce the eggplant several times with a fork. Place the peppers, eggplant, and tomatoes on a baking sheet and roast in the oven until the skins turn dark. Meanwhile, finely chop the chili peppers. Depending on your preference, omit the seeds or use them separately. Remove the vegetables from the oven and let them cool slightly. Then peel the peppers, dice them, and place them in a bowl. Halve the eggplant lengthwise, dice them in their skin, scoop out the seeds with a spoon or your fingers, and add them to the bowl. Peel the tomatoes, mash them down to the stem, and add them to the bowl. Season with caraway, cumin, paprika, and salt and pepper to taste. Press in the garlic clove, add the lemon juice, and olive oil, and stir in. Let the salad marinate for at least 1 hour and then serve.