Warm salad of baked eggplants, peppers and tomatoes is a light vegetable dish. This recipe is suitable for a vegetarian, lean and diet menu. Baked vegetables are very useful, they are easily digested. With step-by-step photos, you can easily cook a delicious salad.
I recommend using only high-quality extra virgin olive oil and homemade apple cider vinegar for refueling. Homemade vinegar can be replaced with freshly squeezed lime juice or regular lemon juice.
It will take 40 minutes to prepare. From the ingredients indicated in the recipe you get 2 servings.
- medium eggplant - 1 pc .;
- sweet pepper - 1 pc .;
- Tomato - 2 pcs .;
- cilantro - 5-6 twigs;
- olive oil - 2 tsp;
- apple cider vinegar - 1 tsp;
- sea salt, black pepper.
How to cook warm salad with baked eggplants
Wash vegetables, wipe dry, lay out on a baking sheet. All vegetables should be about the same size, if the eggplant is large, then cut it lengthwise into two halves.
We cover the baking sheet with vegetables with foil. We heat the oven to a temperature of 190 degrees Celsius. Put the baking tray in the oven, bake for 20-30 minutes.
We take the vegetables out of the oven, remove the foil after about 5 minutes.
If you like baked vegetables with smoke, you can bake them on the grill under the grill, substituting a baking sheet under the grill so that juice flows into it.
Spoon scrape the pulp of the eggplant from the skin, cut it finely.
Peel tomatoes, chop the flesh.
Pepper is cut in half, scrape off the seeds, turn over, remove the skin. Cut the pulp into strips.
Mix vegetables in a salad bowl, sprinkle to taste with sea salt, sprinkle with apple cider vinegar and olive oil of the first cold-pressed extra virgin variety.
Add to the salad finely chopped cilantro, mix.
Pepper freshly ground black pepper and serve warm on the table. Bon appetit, cook with pleasure!
If you are baking vegetables under the grill, wrap them with food film after the oven or put them in the bag for 5 minutes. So the vegetables will be easier to peel.