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Roasted Eggplant Salad – Practical Recipes

Roasted Eggplant Salad If you love it, definitely try this recipe.

Roasted Eggplant Salad

  • 1 kg. belt eggplant
  • 5-6 capri peppers, roasted
  • 3-4 tomatoes
  • 1 red onion
  • 1 hot pepper
  • 1 green pepper
  • 2 cloves of garlic
  • Vinegar
  • Salt
  • olive oil to drizzle on top

Roasted Eggplant Salad Recipe and Preparation;

It has always been easy to make aubergine salad, as I roast the eggplants in the summer and store them in the deep freeze. Because for me, eggplant salad means summer and I want to experience summer all the time, because I don’t have much time to go to the winter. If your roasted eggplant is not ready in your cupboard, you will first start by roasting the eggplants on the stove. The direct contact of fire gives a very nice flavor to the eggplant for some reason. While the top of your stove is sunk, roast a few capri peppers, remove the upper skin and seeds, and chop finely. After cleaning the top of the roasted eggplant, crumble it a little on the kitchen board. Grate the garlic, add it to the eggplant, add some salt, two spoons of vinegar and mix. While the eggplant is waiting, finely chop the peppers and tomatoes, chop the red onion in piyaz and rub with a little salt. Then mix the roasted eggplant and roasted capri peppers together with the tomatoes, onions and green peppers. Enjoy your meal

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