Roasted Eggplant and Pepper Salad
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Emily Johnson
Ingredients
- Eggplants - 19.4 oz
- Sweet Pepper - 7.8 oz
- Tomatoes - 5.3 oz
- Onion - 2.1 oz
- Garlic - 2 cloves
- Chopped Sage Leaves - 3 tablespoons
- Chopped Sage Leaves - 3 tablespoons
- Parsley - 1 bunch
- Olive Oil - 3 tablespoons
- Ground ancho chili pepper - ½ piece
- Toasted Cumin Seeds - ½ teaspoon
- Meyer Lemon Juice - 3 tablespoons
- Ground Caraway - 0.3 teaspoons
Step by Step guide
Step 1
Prick the eggplants in several places. Roast the eggplants over a gas flame until soft. Peel the eggplants and cut them into small cubes. Roast the peppers over the flame until charred, place them in a plastic bag and let them sit for 10 minutes, then peel the skin and cut them into cubes similar to the eggplants. Also, chop the onion and tomatoes. Combine all the ingredients in a salad bowl. Add basil, parsley, cilantro, and chili pepper.
Step 2
Heat a small skillet and toast the cumin and caraway seeds for about 1 minute. Pour in the olive oil and remove from heat, letting it sit for 5 minutes.
Step 3
Then dress the salad with the oil mixture, add lemon juice, salt to taste, and mix well.
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