Pepper and Eggplant Salad Recipe
Its uniqueness is that the salad can be made from pepper and eggplant, you can add only pepper, only eggplant, tomatoes. It is ideal for meat, chicken, boiled potatoes and just flatbreads. It is very tasty both warm and cold.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Wash the pepper, dry it. Bake in a dry frying pan under the lid, turning it over periodically, in the oven on the grill or in a slow cooker on the “baking / pie” mode, etc. The time is about 20-30 minutes, but not at maximum temperature. The pepper should become soft, and the skin can be easily removed. As soon as it is ready, carefully put it on a plate and cool slightly. Remove the skin, peel the seeds, cut into large pieces.
  2. Wash the eggplants, too, and dry them. For uniform baking, it is better to choose medium-sized and smaller fruits. Bake in the same way as the pepper.
  3. Cool slightly, cut off the tails to remove the skin. Cut it arbitrarily.
  4. Mix pepper, eggplant, add crushed garlic and chopped parsley, salt to taste and season with vegetable oil. Let it brew for 5 minutes, mix again and enjoy the wonderful taste.
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