VEGAN

Salad with Roasted Eggplant and Peppers

Salads | Swedish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Eggplant and peppers come together with walnuts and a generous amount of herbs and spices.

Ingredients

Tuscany Mix "White Dacha" - 5 oz
Eggplants - 1 piece
Mild Chili Spice - 2 pieces
Cilantro - 0 oz
Garlic - 2 cloves
Orange Bell Peppers - 1 piece
Walnuts - 0 oz
Lemon - 1 piece
Pomegranate Seeds - 5 oz
Olive Oil - 0 fl oz
Nut cream - 0 fl oz
Sugar - 1 tablespoon
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Brush the sweet pepper with vegetable oil and place it in the oven preheated to 390°F on the 'grill' setting for 12 minutes.

Step 2

Slice the eggplant into 1 cm thick rounds, then cut each round into 4 wedges. Transfer the eggplant to a bowl, sprinkle with salt, mix well, and let it sit for about 20 minutes.

Step 3

Remove the seeds from the chili and cut it into thin strips. Finely chop the cilantro, garlic, and walnuts.

Step 4

Rinse the eggplant, pat it dry with paper towels, and sauté it in a dry skillet.

Step 5

Remove the skin from the roasted peppers, discard the seeds, and chop them into cubes. In a large bowl, combine the lemon juice, sugar, salt, pepper, and garlic, then whisk together while gradually drizzling in the olive oil and walnut oil.

Step 6

Add the fried eggplants to the sauce and mix well, then incorporate the remaining prepared ingredients. Finally, add the pomegranate seeds and the Toscana salad. Mix and serve.