Today we will cook a simply amazing baked eggplant salad. Everyone will like this, believe me, the result is so rich in taste that it will be difficult to tear yourself away from an extra portion.
We bake blue and sweet peppers in the oven, and then add juicy sweet and sour tomatoes and pickled red onions with herbs to them. Bryndza or any pickled cheese will just perfectly fit here. For the dressing, let's take corn oil and pomegranate sauce - the game of tastes and aromas will be gorgeous!
Serve salad with any meat, barbecue, poultry, game.
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Ingredients:
Eggplant - 1 pc.
Bulgarian pepper - 1 pc.
Red onion - 1 pc.
Tomatoes - 2-3 pcs.
Greens, salt, pepper - to taste
Bryndza cheese - 100 g
Pomegranate sauce - 1 tablespoon
Corn oil - 1 tablespoon
Description:
Prepare everything according to the list. Heat the oven.
Wash the eggplant, dry it, cut it lengthwise into two halves. On each of them, make small cuts crosswise. Rinse and dry the pepper. Transfer everything to a wire rack - bake for 25 minutes at 200 degrees.
After a while, carefully transfer the vegetables to a saucepan, cover and leave to steam for a couple of minutes.
After peel off the peppers, peel the blue ones too. Chop the pulp of vegetables with a knife.
Rinse and dry juicy ripe tomatoes. Cut into small cubes and add to baked vegetables.
Rinse the greens. Cilantro, basil, parsley will fit perfectly here - a matter of taste. Then chop the greens with a knife, throw in the salad. Cut the cheese into small cubes and add to the rest of the ingredients.
Onions can be pickled separately, peeled and cut into half rings. It is better to marinate it in lemon juice.
It remains to add the ready-made pickled onions to the salad. Season all ingredients with a spoonful of corn oil and pomegranate sauce. Use salt, pepper, additional spices to taste.
Stir everything and serve the baked eggplant and pepper salad to the table.
Bon Appetit!
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