How to make
Wash the vegetables and arrange them in a greased baking pan - the eggplants cut in half, the split peppers and the head of garlic cleaned from the outer skin and cut one finger from the top.
Sprinkle them with olive oil and salt and roast them in a preheated oven at 390°F (200 degrees).
Peel everything and just squeeze the garlic at its base and the cloves will come out on their own. Wait for them to cool.
Chop the roasted vegetables into strips and season them with salt, olive oil, chopped parsley and vinegar.
For a stronger garlic taste, add the finely chopped extra garlic cloves (not roasted).
The goat cheese slices can be baked in a non greased pan or left as they are. Put a piece of cheese in the center of the plate and spread the salad around it.
Sprinkle the vegetable salad with lightly roasted sesame seeds and serve it.
Enjoy your meal! The roasted eggplant salad with goat cheese is ready.
