Eggplant Salad with Ketchup
This is one of the good things in life; you sometimes need no more than good white bread (Challa) and the feast will be perfect.
1 big eggplant/2 medium sized
3 red peppers
2-3 spoons of Ketchup
1/4 packet chopped parsley
1 tsp. crushed garlic
1/2 tsp. salt
1. Slice the eggplants, cover pan with oiled baking paper, brush and season the eggplants, cut peppers into half and take out the seeds and place next to the eggplants.
2. Bake for 25 minutes at 180°C or until the eggplants are soft and the peppers blisters and turns black.
3. Put the peppers into nylon bag, close for half an hour and peel.
4. Cut all vegetables into small cubes mix with rest of the ingredients and wait for an hour before serving.