This is another easy recipe to boost your vegetable intake to the max for breakfast! Alright, I’ll admit it’s only quick if you’ve already roasted a few red peppers, an eggplant and a carrot. If not it will take a little more than 10 minutes.
- 1 small-medium eggplant, roasted
- 2-3 roasted red peppers
- 1 roasted carrot
- salt to taste
- 1 tbsp olive oil
- Make sure your roasted vegetables are well through (you can do this in a pan with some olive oil, and lid-covered, in the oven or on the grill - anything works). The skins should be ready to be removed, that's easier when vegetables are really done.
- After you roast the vegetables, let them cool off for around 30 min. Keep eggplant in a Tupperware/jar/pot covered, to remove bitter stuff. After that remove the fluid eggplant let out (removes bitterness).
- Get full recipe==>>beautybites.org