Table of contents:
Eggplant - 4 pieces;
Pink tomatoes - 2 pieces;
Bulgarian yellow pepper - 2 pieces;
Garlic - 3-4 cloves;
Cilantro greens - 0.5 bunch;
Salt, a mixture of ground peppers - to taste;
Vegetable oil for greasing baking sheets and vegetables.
- 72 kcal
- 1 hour
- 1 hour
Photo of the finished dish
Step by step recipe with photo
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, for example, to barbecue. You can bake vegetables both in the oven and on the grill on the grill, 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, add any other greens you like to the salad. Eggplants can be peeled or baked with the peel - I like the second option better.
Prepare all the food you need. Wash vegetables thoroughly.
Cut the eggplants into thin slices about 0.5 cm thick.
Transfer the chopped eggplant to a bowl, add 1 tsp. without the top of coarse salt, stir and leave for 15-20 minutes until juice appears. Then rinse the eggplant under cold water and pat dry.
Cut the pepper into 4 parts, remove the stalk and seeds.
Cut the tomatoes in half.
Brush a baking sheet with vegetable oil and lay out the vegetables.
With a silicone brush, brush the vegetables with a little vegetable oil and bake the eggplants and tomatoes until soft, and the peppers until they brown.
Transfer the baked tomatoes to a dish and peel them off.
Cut the tomato pulp into small pieces.
Transfer the baked peppers to a plastic bag and let sit for 10 minutes, then peel them off.
Cut the peppers into strips.
Cut the cooked and cooled eggplants into strips.
Pass the garlic through a press or finely chop.
Combine eggplant, tomato and pepper in a bowl.
Add chopped herbs and garlic. Season with salt to taste. Add a mixture of ground peppers if desired. Mix thoroughly.
There is no need to add vegetable oil to the salad, since the oil in which the vegetables were baked will be enough.
Chill the salad before serving.
Enjoy your meal!