Peel the 4 eggplants in a zebra pattern and soak them in salted water. After soaking, squeeze out the excess water and cut them all into cubes in a bowl. Wash the 10 long green peppers, cut them in half lengthwise, and place them on top of the eggplant cubes. Add 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil and toss to combine. Transfer to a baking tray lined with parchment paper and roast in the oven at 200°C (390°F). Once transferred to a serving plate, sprinkle 1/2 dessert spoon each of black pepper and salt over the eggplant and toss to combine. Serve with garlic yogurt.

About This Recipe

Eggplant is a vegetable variety that grows in tropical climates. It is known to have first been cultivated around India in the 5th century BC. It gradually spread across the entire world and is especially beloved in the Eastern Mediterranean countries.

Botanical dictionaries define eggplant as "a long-lived cultivated plant that grows annually in temperate climates and continuously as a small tree in tropical climates."
At one time, eggplant was almost entirely avoided for many years in certain parts of Europe, on the grounds that it caused madness and even health problems such as leprosy, cancer, and bad breath. So, contrary to popular belief, its entry into European cuisines — Italy first and foremost — is relatively recent. Botanically speaking, eggplant is a plant with a neutral flavor, few distinctive characteristics compared to other vegetables, and not many varieties. Yet it is both the darling of Indian cuisine — one of the most exotic in the world — and now an indispensable part of Mediterranean food culture. Eggplant ranks near the top of the world's most popular "edible plants." After India, it is consumed most in Mediterranean countries, particularly Turkey, followed by East Asian countries and Latin America.

Oven-Roasted Eggplant with Tomato Sauce — we always mentioned trying it with yogurt when we shared that recipe. Today there's yogurt again, but is it just yogurt? Our Black Pepper Roasted Eggplant recipe is finger-licking good. Enjoy…