1. Preheat oven to 220°C. 2. Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry. 3. Place eggplant rounds onto a oven tray and drizzle olive oil over. 4. Cut red pepper into long medium strips; drizzle with olive oil. 5. Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time). 6. Place grilled eggplants onto a serving plate. 7. Arrange pepper slices over branjan. 8. Dressing: 9. Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly). 10. Add all the rest of the ingredients except the mint. 11. Cook for a few minutes. 12. Pour dressing over eggplants and peppers. 13. Garnish with the chopped mint. ---------------------------------------------------------------------------
Nutrition
Ingredients
