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Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 200°C (400°F) to ensure it reaches the correct temperature for roasting.

   Ongeveer 5 min

   Tip van de kok: A properly preheated oven is crucial for achieving even cooking and charring on the vegetables.

2. 2

   Wash the eggplant and bell peppers thoroughly under cold running water, then pat them dry.

   Ongeveer 2 min

   Tip van de kok: Drying the vegetables helps them char rather than steam in the oven.

3. 3

   Prick the skin of the eggplant a few times with a fork or the tip of a sharp knife.

   Tip van de kok: This prevents the eggplant from bursting during roasting as steam builds up inside.

4. 4

   Place the whole eggplant, bell peppers, and the unpeeled onion directly onto a baking sheet.

   Ongeveer 1 min

   Tip van de kok: Line the baking sheet with parchment paper or foil for easier cleanup after roasting.

5. 5

   Roast the vegetables in the preheated oven for 40-45 minutes, or until their skins are visibly charred, blistered, and the vegetables feel very soft when gently squeezed.

   Ongeveer 45 min

   Tip van de kok: Turn the vegetables every 15 minutes to ensure even charring and cooking on all sides, developing a deeper smoky flavor.

6. 6

   Carefully remove the hot vegetables from the oven and immediately transfer them to a heatproof bowl.

   Tip van de kok: Use tongs to handle the hot vegetables safely.

7. 7

   Cover the bowl tightly with plastic wrap or a lid and allow the vegetables to steam for 15 minutes.

   Ongeveer 15 min

   Tip van de kok: This steaming process creates condensation that loosens the skins, making them much easier to peel.

8. 8

   Once the vegetables are cool enough to handle, carefully peel the charred skin from the eggplant, bell peppers, and onion.

   Ongeveer 5 min

   Tip van de kok: Don't worry if a few small charred bits remain; they add to the smoky flavor.

9. 9

   Remove and discard the stems and seeds from the bell peppers.

   Tip van de kok: A spoon can be helpful for scraping out the seeds from the bell peppers.

10. 10

    Slice the peeled vegetables into long, rustic strips or rough chunks, according to your preference.

    Ongeveer 3 min

    Tip van de kok: Aim for pieces that are roughly uniform in size for an appealing presentation.

11. 11

    In a small bowl, whisk together the olive oil, finely minced garlic, salt, and black pepper until well combined.

    Ongeveer 1 min

    Tip van de kok: Mincing the garlic very finely ensures its flavor is evenly distributed throughout the dressing.

12. 12

    Arrange the sliced roasted vegetables artfully on a serving platter.

    Tip van de kok: Layering the different colored vegetables creates a visually appealing dish.

13. 13

    Drizzle the prepared garlic-infused olive oil dressing generously over the vegetables.

    Ongeveer 1 min

    Tip van de kok: Ensure all the vegetables are lightly coated with the dressing for maximum flavor.