Roasted eggplant salad
When you think of egg-plants, you remember all that frying and the greasy quality of the result. but I decided to avoid all that and I baked the egg-plants. not in slices but in small cube-shaped pieces. What a delicious salad next to the meat.
1 big egg-plant cut into cubes
2 red big peppers cut into cubes
1 chopped onion
2 chopped garlic cloves
2 spoons vinegar
1 spoon lemon juice
2 spoons olive oil
Crushed black pepper
1.Transfer the egg-plant to a baking pan, sprinkle with olive oil, spice with salt and pepper, bake at 180°C for 25 minutes.
- 2. Fry the onion, add the pepper and the garlic and fry for several minutes.
- 3. Mix all ingredients together, prepare approximately two hours in advance.