Roasted Eggplant Salad Recipe


  • 6 large eggplants
  • 2 capsicum peppers
  • 1 onion
  • 5 spring onions
  • 1/2 bunch of parsley
  • 1/2 bunch of fresh mint
  • 1 tablespoon of boiled corn
  • 7-8 pickled gherkins
  • 2 medium size tomatoes
  • 3 cloves of garlic
  • 1/2 tablespoon of extra virgin olive oil
  • 3 tablespoons of vinegar
  • juice of 1 lemon
  • 1 teaspoon paprika
  • Salt

Preparation Of

Roast the eggplant and capia peppers by piercing them in several places. Wait for them to cool and peel off the skins. Chop and put in a bowl. Dice the tomato and gherkin pickles and put them in the bowl. Finely chop the greens and onions and add them with the corn. Mix vinegar, lemon juice, crushed garlic, cayenne pepper and salt in a small jar and shake well. Pour over the salad and place on a serving plate. Enjoy your meal.

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