Recipe for roasted eggplant salad, a recipe that includes, among the necessary ingredients, pepper, peeled tomatoes and onion, as well as chopped walnut kernels and parsley.
Ingredients for 4 people
- 3 aubergines
- 1 medium pepper
- 2 large peeled tomatoes without seeds
- 1 finely chopped onion
- 1 clove of garlic
- 25 g walnut kernels
- 1 pinch of red chilli pepper
- 3 tablespoons of oil
- 1 tablespoon of vinegar
- 1/2 tablespoon lemon juice
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- 2 tablespoons of finely chopped parsley
- salt
How to make roasted eggplant salad
Put the aubergines on the red-hot grill for about 20 minutes, turn them often so as to brown them well on each side, then dip them in warm water and peel them.
Mash the aubergine pulp with a fork and place it in a bowl with walnuts, garlic, onion, vinegar, lemon juice, oil, chilli pepper and salt.
Mix everything together and work for a long time with a wooden spoon until a soft and fairly light colored mixture is obtained.
Toast the pepper on the flame, peel it and cut it into thin strips.
Add the pepper and tomatoes to the aubergines, then mix to mix everything well.
Arrange in a bowl and spover the surface with finely chopped parsley.
