A light yet nutritious pepper and eggplant salad. It can be served warm or chilled. The recipe is simple, incredibly tasty and quick to prepare.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The end of summer and the beginning of autumn is a delight for fans of vegetables. All farmers' markets and supermarket shelves are filled with them. The main character of this post will be eggplants with bell peppers. Every year, new and unusual dishes from these ingredients appear on the Internet, which is very pleasing. Now, there are many variations of various recipes from these vegetables. But the most in demand are salads, because they are easy to prepare, literally in a matter of minutes. Therefore, today we will talk about how to make a salad of peppers and eggplants.
This salad can be a great alternative to the classic fried eggplant seasoned with garlic. In addition, these baked vegetables can be combined with other vegetables, both fresh and after heat treatment. Fresh tomatoes, green peas, bell peppers, onions, celery, corn, spinach, mushrooms, nuts, all varieties and types of cheeses, etc. are well suited here. Often, these salads include meat or sausage.
You can season the salad with classic vegetable or olive oil, or make a more complex component sauce. For the dressing, I used vegetable oil and soy sauce, which I supplemented with finely chopped hot pepper and garlic. But if you wish, you can add classic mustard or beans, balsamic vinegar, lemon juice, a spoonful of dry wine, etc.
- Caloric content per 100 g - 96 kcal.
- Servings - 3
- Cooking time - 30 minutes for removing bitterness from eggplant, 20 minutes for roasting vegetables
Ingredients:
- Eggplant - 3 pcs.
- Sweet bell pepper - 3-4 pcs.
- Hot pepper - 1/3 pod
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Refined vegetable oil - 6 tablespoons
- Garlic - 2 cloves
- Soy sauce - 4 tablespoons
Step by step preparation of a warm pepper and eggplant salad:
1. Cut off the ends of the eggplants, wash, dry and cut into 1, 5-5 cm bars. Sprinkle them with salt and leave for half an hour to release the bitterness. Then rinse them with running water and pat dry with a paper towel.
2. Remove the stalk from the sweet pepper, cut off the partitions and clean out the seeds. Cut the pepper into 6-8 slices, depending on the size of the vegetable.
3. Place the eggplant and peppers on a baking sheet and add half of the oil.
4. Next, pour in half a serving of soy sauce.
5. Stir the vegetables until they are evenly covered with oil and place in a heated oven to 180 degrees for 20 minutes. Do not overdo it for longer, otherwise the vegetables will become soft and lose their shape. Especially eggplant pulp can turn into mashed potatoes.
6. Place the baked vegetables in a bowl and season with finely chopped garlic and hot pepper.
7. Pour the remaining butter and soy sauce over the food, season with salt and pepper, stir and serve. You need to cook the dish quickly so that it does not cool down. Although chilled eggplants with peppers are no less tasty.
See also the video recipe on how to make fried eggplant salad.
