Aubergine salad

I was inspired by Turkish aubergine salad when I was in Turkey earlier this year. What I love about it that you don’t have to do a lot (when it comes to my own cooking, I like to keep it simple) – the oven does the work you.

The recipe is for two-three people served as a meze

1 big aubergine, 1 big tomato, 2-3 cloves of garlic (or more if you like garlic), 1 red hot pepper, half of an onion, olive oil, some lemon juice, fresh parsley, cumin, paprika, salt, pepper

Grill the aubergine (after piercing with a fork) in 200 degrees Celsius oven, turn it from time to time. After half an hour, add the tomato, garlic cloves, onion and pepper, drizzle all with olive oil and grill half an hour more. Let the vegetables cool down a little, then remove the flesh from the aubergine, tomato, garlic, chop the pepper and the onion. Mix everything with some lemon juice, organic olive oil and spices, add the chopped parsley.