Eggplant and Bell Pepper Salad

Salads | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

You can also add a tomato.

Ingredients

Garlic - 2 cloves
Eggplants - 9 pieces
Orange Bell Peppers - 1 piece
Spanish onions - 1 head
Parsley - 1 bunch
Cilantro - ½ bunch
Lemon - ½ piece
Ground Black Pepper - to taste
Olive Oil - 4 tablespoons
Balsamic Vinegar - 2 tablespoons

Step by Step guide

Step 1

Preheat the oven to 356°F. Wash the bell pepper and eggplants. Dry them with a towel. Prick them all over with a sharp knife. Brush with vegetable oil and place in the oven for 25–30 minutes until fully cooked.

Step 2

Remove the cooked vegetables from the oven and let them cool.

Step 3

Carefully peel off the skin and remove the seeds.

Step 4

Finely chop the herbs.

Step 5

Slice the onion into half rings.

Step 6

Cut the eggplants and bell pepper into small cubes. Combine all the vegetables and herbs in a bowl, squeeze in the garlic. Add salt and pepper. Dress with oil and balsamic vinegar. Mix well. Set aside to marinate for about 10–15 minutes.