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Roasted Eggplant and Pepper Salad
The eggplant is an important part of our meals – it’s popular and shows up in many dishes, each
prepared differently. It can be a fried eggplant or a roasted one, or maybe even in tomato sauce. There are so many different options. It holds a place of honor not only in Friday meals but in
everyday meals too.
I came to the conclusion that I love eggplants, yet I don’t want to fry them anymore. That’s why I put
everything in the oven and let it do its thing. Because of that, there’s no need to saute, mix, or fry.
I just put it in the oven and I go make another dish.
I made an eggplant salad with peppers in the oven, and the big bonus is the sweet and sour sauce. How delicious. The result is a great eggplant salad made entirely in the oven, and when adding the sauce, some delicious magic is born.
4 – 5 Servings
Ingredients:
2 long, shiny eggplants
5 large red/yellow peppers
1/4 bunch chopped parsley
Sauce:
1/4 teaspoon salt
1/3 teaspoon sugar
1 heaped teaspoon hash browns
1 heaped tablespoon ketchup
3 tablespoons 5% vinegar
Preparation:
1. Preheat oven to 180-190 degrees and line a baking sheet with baking paper.
2. Cut the eggplants into medium cubes, transfer to a baking sheet and arrange in a wide row, cut the peppers into medium cubes, transfer to a baking sheet next to the eggplants in a wide row.
3. Drizzle with oil, season with salt and pepper, and bake for about 45 minutes.
4. When the vegetables come out of the oven, cool for about 30 and add the parsley, mix ketchup, harissa, vinegar, sugar and salt to a uniform sauce and season the salad.
