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Experience the richness of flavour Spanish style. Capsicum and eggplant roasted in the oven sound like a perfect summer lunch, however with added herbs and spices and refrigerated, it will turn in to a juicy salad!


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 Persons50 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.


Prior to cooking the eggplants and paprika, cover the tray with aluminium foil and spread with oil.


Serve with cooked fillets.

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