Salad of roasted eggplants, tomatoes, and peppers
Description
Minimum effort — excellent result. There are countless varieties of salads made from raw, boiled, or fried vegetables. The key is to let your imagination run free and experiment. Since eggplants are delicious when baked, I suggest preparing a salad with roasted eggplants, tomatoes, and peppers. It will impress you with its delicate yet piquant flavor. Plus, the ingredients are affordable, packed with beneficial vitamins and minerals for the body. You can optionally add ground black or red pepper and garlic to taste. Preparation requires little effort and the salad can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making the salad.
- 2
Step 2
Bake the eggplant in the oven or microwave.
- 3
Step 3
Roast the bell pepper, then while still hot, transfer it to a plastic bag, tie it closed, and let it sit until completely cooled.
- 4
Step 4
After cooling, peel the skin off the eggplant and the bell pepper.
- 5
Step 5
Slice the bell pepper and eggplant, place in a salad bowl.
- 6
Step 6
Make a small cross-shaped incision on the top of the tomatoes and place them in boiling water for 2-3 minutes. Remove and immediately transfer to cold water. After a minute, peel off the skin.
- 7
Step 7
Slice the tomatoes and add them to the salad bowl together with the minced garlic.
- 8
Step 8
Peel the onion, rinse it, and slice into half-rings. Pour boiling water over it and let stand for 5–7 minutes to remove the bitterness. Drain the water and place the onion into a salad bowl.
- 9
Step 9
Add finely chopped parsley.
- 10
Step 10
Salt the salad, add sunflower oil and lemon juice. Gently mix.
- 11
Step 11
The spicy salad of roasted eggplants, tomatoes, and peppers is ready to be served.