How to make
Cut all the vegetables into large circles, only leave the carrots whole. Sprinkle the eggplant with salt and leave it for 15 minutes to drain out the bitterness.
Mix all the vegetables in a large bowl, sprinkle on lemon juice, soy sauce and olive oil and leave it to stand for about 15 minutes. Then transfer them into an oven dish, carefully spread them out with your hands, sprinkle with black pepper and curry.
Optionally, add whole garlic cloves. Put the vegetables to roast for 40-50 minutes in a preheated oven at 360°F (180 °C).
