Eggplant salad with capsicum

Eggplant salad with capsicum

I invite you to try a fasting salad, absolutely delicious. Usually I prepared eggplant with a lot of mayonnaise, but this summer I decided to cook lighter, with less fat.

Ingredients:
2 eggplants
1 capsicum or bell pepper
1/4 small onion finely chopped
2 cloves crushed garlic
20 ml of olive oil
1 teaspoon mustard
salt

lemon juice

chopped parsley (optional)


Method of preparation:
Eggplants and peppers are baked by direct contact with a hot surface (grill, disc, hob or embers). I baked them on the baking tray. (but I forgot to take pictures). Leave on each side for a few minutes, over medium heat, taking care not to burn.
When the eggplant is well cooked (ie the core is completely soft, fluffy), set aside, cut and allow to cool a little, then remove the peel.
Eggplant salad with capsicum
The baked core is placed in a plastic sieve, placed on top of a collection vessel. Allow to cool completely, while draining the bitter liquid they contain.
After cooling, peel the peeled peppers and seeds.
Finely chop both vegetables. In the case of eggplants, use a wooden, plastic or ceramic tool or a knife that is made of stainless steel. By contact with a certain metal, the eggplant turns black.
Eggplant salad with capsicum
Eggplant salad with capsicum
The pepper can be chopped smaller than that (according to taste and pleasure).
Mix the eggplant with the pepper and crushed garlic.
Eggplant salad with capsicum
Add oil and mix gently, like mayonnaise, in the same direction. Salt to taste and if desired add a little lemon juice.

Optionally, you can also add a few sprigs of chopped parsley or onion.

It can be served with cherry tomatoes.
Eggplant salad with capsicum
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