• 1 eggplant (eg: graffiti or white)
  • 2 onions
  • 2 zucchini's
  • 2 red sweet peppers (capsicum)
  • 6 tbsp. olive oil with garlic flavour and chili peppers
  • 250g soft goat cheese
  • 2 tbsp. balsamic vinegar
  • 1 ciabatta

Author of this recipe

Peet Aubergine

Peet Aubergine

Amateur cook

Healthy, fresh and delicious go hand-in-hand and the eggplant is a perfect candidate for a wonderful, surprising salad!... Read more

Main course for 4 persons

Total votes: 585


Preheat the oven to 250 degrees. Cut and dice the eggplant, onions, zucchini and peppers into bite size pieces and place the vegetable mix with 2 tablespoons of olive oil on a greased baking tray. Roast the vegetables for 15 minutes, turn regularly. Remove the vegetables from the oven and lower the temperature to 225 degrees to bake the ciabatta. Let the vegetables cool down slightly and sprinkle with vinegar and the remaining oil. Crumble the goat cheese over the vegetables and serve the salad with ciabatta.

Tips from the author

Ciabatta is an Italian style crusty bread.

Want to stay up-to-date? Subscribe to our newsletter!