Roasted Eggplant Salad
Roasted eggplant salad with freshly colored peppers, garlic and parsley - perfect as a spread on a slice of bread
- AppetizersType
- EasyDifficulty
- 10 minPrep. Time
- 8Serving/Unit
Ingredients
Eggplant, 2 medium units
Red pepper, 1 medium unit
fresh and finely chopped
Green pepper, 1 medium unit
fresh and finely chopped
Yellow pepper, 1 medium unit
fresh and finely chopped
Orange pepper, 1 medium unit
fresh and finely chopped
Garlic, 1 tablespoon
crushed
Parsley, 1/2 cup
chopped
Salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
Lemon juice, 1 tablespoon
freshly squeezed
Preparation
1. Roast the eggplants over an open fire for about 5 minutes on each side or until softened, cool and peel gently.2. Crush with a fork, add the rest of the ingredients, mix well and set aside for about 10 minutes to absorb the flavors.3. Season further if necessary, transfer to a serving dish and decorate as you like.4. Bon appetite (:The nutritional value does not include the orange pepper.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 48 cal | 32 cal |
| Proteins | 1 g | 1 g |
| Carbohydrates | 11 g | 8 g |
| Fat | 0 g | 0 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Amona Boaron
Roasted eggplant salad with peppers