Zucchini and eggplant with hazelnut oil

Preheat the oven to 200 ° C. Cut the courgettes and aubergines in the length and place them with the cutting edge upwards on the baking sheet.

Make a few oblique notches in the flesh and brush the vegetables with 2 tablespoons of oil. Sprinkle with (chili) pepper and coarse sea salt.

Roast the vegetables in the oven in about 30 minutes brown and done.

Roast the hazelnuts brown in a dry frying pan and pour in the remaining oil.

Remove the pan from the heat source and stir in the parsley and lemon zest.

Place the vegetables on a dish and spoon the nut oil over it.

Tasty with meat kebab and couscous.