Salad of baked eggplants, tomatoes and peppers
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Today I suggest you prepare a light and bright summer salad of baked vegetables with garlic and herbs, which will be a good addition to meat dishes, such as barbecue.
You can bake vegetables either in the oven or on the grill on a grate, having previously greased it with vegetable oil. For the salad, it is better to take ripe pink tomatoes and fleshy bell peppers. If you don't like cilantro, then add any other greens you like to the salad. Eggplants can be peeled or baked with the peel on - I like the second option better.
Prepare all the necessary products. Wash the vegetables thoroughly.
Ингредиенты
Eggplants - 4 pieces;
Pink tomatoes - 2 pieces;
Yellow bell pepper - 2 pieces;
Garlic - 3-4 cloves;
Green cilantro - 0.5 bunch;
Salt, a mixture of ground peppers - to taste;
Vegetable oil for greasing the baking sheet and vegetables.
Рецепт
1. Cut the eggplants into thin slices about 0.5 cm thick.
2. Place the chopped eggplants in a bowl, add 1 tsp. without a top of coarse salt, stir and leave for 15-20 minutes until the juice appears. Then rinse the eggplants under cold water and dry.
3. Cut the pepper into 4 parts, remove the stem and seeds.
4. Cut the tomatoes in half.
5. Grease a baking sheet with vegetable oil and place the vegetables.
6. Using a silicone brush, brush the vegetables with a small amount of vegetable oil and bake the eggplants and tomatoes until soft, and the peppers until they turn brown.
7. Place the baked tomatoes on a plate and remove the skins.
8. Cut the tomato pulp into small pieces.
9. Place the baked peppers in a plastic bag and leave for 10 minutes, then remove the skin from the peppers.
10. Cut the peppers into strips.
11. Also cut the finished and cooled eggplants into strips.
12. Pass the garlic through a press or chop finely.
13. Combine eggplant, tomatoes and peppers in a bowl.
14. Add chopped herbs and garlic. Add salt to taste. Add a mixture of ground peppers if desired. Mix thoroughly.
15. There is no need to add vegetable oil to the salad, since the oil in which the vegetables were baked will be sufficient.
16. Cool the salad before serving.
17. Bon appetit!