Baked Eggplants and Peppers with Garlic and Herbs
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Colorful peppers make the salad more interesting in terms of color. Balsamic vinegar can be replaced with lemon juice. Usually, salt needs to be added on the second day.
Ingredients
- Ground coriander - 1 bunch
- Eggplants - 4 pieces
- Orange Bell Peppers - 3 pieces
- Orange Bell Peppers - 1 piece
- Garlic - 2 cloves
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 2 tablespoons
- Balsamic Vinegar - to taste
Step by Step guide
Step 1
Rub the peppers and eggplants with olive oil, prick them with a knife in several places (to prevent them from bursting during cooking), and place them in a preheated oven at 180-392°F. They are ready when charred.
Step 2
Place the hot cooked vegetables in thick plastic bags, releasing the air. Leave to cool. This method will make peeling easier.
Step 3
After 20-30 minutes, remove the charred skin, remove the seeds from the peppers, and cut the vegetables into long strips. Finely chop the herbs and crush the garlic. Mix everything carefully.
Step 4
Dress with olive oil and balsamic vinegar. Add salt and pepper. Mix gently. Let it sit.
Step 5
Salad 'of the second day'.
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