Ingredients: large eggplant, large red sweet pepper, large onion, medium tomato, garlic, parsley, fresh mint, juice of half a lemon, olive oil, salt and black pepper
Cooking method:
We pierce the eggplant with a fork in several places, peel the onion and cut it in half lengthwise and put it in a baking dish along with pepper. Drizzle with a little olive oil and put in the oven at 180 degrees until the eggplant is soft.
Turn vegetables over from time to time. When our vegetables become soft, and the onion caramelizes, we take it out of the oven and cover with cling film so that they “sweat” a little. Thus, the skin will be removed very easily.
Let the vegetables cool slightly and cut into small pieces. Also, cut the tomatoes into slices and add to the baked vegetables, sprinkle with finely chopped parsley and mint, drizzle with olive oil and lemon juice, salt and pepper to taste and, if desired, add garlic. Our delicious and light salad is ready. Bon appetit!😊