Eggplant salad with herbs
Description
Perfect for everyday meals. With the arrival of fresh vegetables, it's the ideal time to prepare a light vegetable salad that rivals even meat or mayonnaise-based dishes in taste and nutrition. This salad is made with roasted vegetables and dressed with olive oil, lemon juice, and fresh herbs. It can be prepared in advance and stored in the refrigerator. Garnish as desired and serve.
Instructions
- 1
Step 1
1. If I have large eggplants, I use two of them. This time I have small ones like these. I thoroughly wash the eggplants and bell peppers, brush them with olive oil, and bake in a preheated oven at 180–190 degrees Celsius for half an hour.
- 2
Step 2
2. I take the baked vegetables out of the oven and transfer them to a plate to cool slightly.
- 3
Step 3
3. Carefully remove the peel (it's very easy), then remove the seeds and stems.
- 4
Step 4
4. Rinse the parsley and cilantro thoroughly, then pat dry with a paper towel, then chop finely (very finely).
- 5
Step 5
5. Peel the red onion, then slice thinly into half-rings.
- 6
Step 6
6. Finely dice the roasted vegetables, mix them with onion and herbs, add several cloves of garlic, drizzle with vegetable oil, balsamic vinegar, and lemon juice, season with salt and pepper to taste.
- 7
Step 7
7. Mix the salad and let it sit for fifteen minutes, then serve in portions and garnish with a sprig of fresh herbs.