Roasted Eggplant, Capsicum & Tomato
Eggplants, trimmed and chopped
Capsicums halved and deseeded
3 garlic cloves, chopped
1⁄3 cup olive oil
Small basil leaves and chopped flat-leaf parsley, to serve
1 cup thick Greek-style natural yoghurt
1 tbs tahini paste
Extra virgin olive oil, to serve
Preheat oven to 220°C/200°C fan-forced.
Roughly chop eggplants and capsicums into 4-5cm pieces and place into a large roasting pan. Sprinkle with garlic, drizzle with oil and season with salt and pepper. Gently toss to combine. Roast vegetables, tossing occasionally, for 20 minutes.
Toss through tomatoes and roast for a further 10-15 minutes until vegetables are tender. Remove and set aside to cool slightly.
Mix yoghurt and tahini in a bowl until well combined.
Sprinkle vegetables with basil and parsley. Drizzle with extra virgin olive oil and serve with the tahini yoghurt.