I’m back! After a full month off from blogging and other social media activities, I’m making a comeback with another eggplant recipe.
It was a very busy month of reorganising my kitchen, entertaining school holidaying kids, I’ve got two!, a dog ( we’ve got a new addition to our family, a Labradoodle puppy who is 5-month-old and his name is Marley ) and I finally got to fully unpack the suitcases from our return from Malaysia last September! Yes, that is how long it took me to get my hands on them, but it’s all done now and I can breathe freely and get back to my food cooking and blogging without that nagging feeling of having an unfinished job waiting for me.
The weather has cooled down here in Margaret River and it’s time to light our wood fire heater, the only reason I tolerate this cold weather is that I get to use the wood fire heater. There is something magnetic about watching the flames, I even find it therapeutic. Oh and toasting bread over hot coals, I just love that smoky flavour. And toasted marshmallows! Bring on winter!
Since it’s getting colder I have a feeling my oven is going to get a good workout this winter. I’ve got so many oven recipes up my sleeve and I can’t wait to share them with you all food loving readers. And the roasted salsa is one of them.
Lightly spiced this salsa went just great with our Mexican chicken wraps and tasted equally as delicious the next day served cold on grilled toast rubbed with sea salt and garlic.
Ingredients
1 large eggplant cut into 4 wedges
3 tomatoes cut in half
1 1/2 capsicum cut into thick strips ( I used three colours, 1/2 capsicum of each colour )
1-2 red or green chillies
2 tsp sea salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp freshly ground black pepper
2-3 tbsp extra virgin olive oil
To serve
Extra virgin olive
Handful fresh coriander leaves
Lime wedges
Method
Preheat oven to 200C.
Prepare and line a baking tray.
Arrange vegetables on a baking tray, sprinkle with salt, cumin, oregano and pepper. Evenly drizzle with olive oil.
Roast in preheated oven for 25-30 minutes or till vegetables are browned and eggplant is soft to touch and is cooked through. Remove from oven and set aside to cool.
Peel eggplant and tomatoes with the help of a knife or a tablespoon. The tomato skins will easily peel by being pulled toward the stalk.
Chop the vegetables. You may like to remove the chilli seeds, I left mine in as it wasn’t very spicy.
Mix all chopped vegetables in a bowl and drizzle with olive oil. Top with fresh coriander leaves and serve with lime wedges.
