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Roasted Eggplant and Pepper Salad
Do you know the salads that the falafel stands have? There are so many options to choose from, I even forgot that the falafel exists for a couple seconds:)
This is one of the salads that was there, and it wasn’t tasty, it was incredible! I couldn’t stop eating it.
The sourness, the great flavor of the garlic, the eggplants and the peppers, I’m speechless!
I came home and I was determined to make this salad myself, and of course, I succeeded.
You just got to make this salad, it’s so good and addicting!
3 Servings
Ingredients:
2 medium-sized egg-plants
2 red peppers cut into small pieces
1/4 packet of parsley thinly chopped
5 spoons vinegar
7 spoons water
2 tsp. sugar
1/2 tsp. salt
1 tsp. crushed garlic
Crushed black pepper
Preparation:
1. Preheat oven to 180 degrees.
2. Cut the eggplant into 3 mm thick slices. Line a baking sheet with well-greased baking paper. Arrange the slices and brush them with oil. Bake for about 30 minutes. The slices should be soft and golden.
3. You can fry until golden on both sides and place on absorbent paper.
4. Another option is to bake in a pressure toaster and get the beautiful stripes.
5. In a box, put half of the eggplant slices in a layer, cut the peppers into short sticks and sprinkle over the eggplants. Slice the garlic thinly and add to sprinkle over the top. Add the remaining eggplants and some peppers.
6. Finely chop the parsley and sprinkle over the vegetables.
