Salad "Mangal"

4 servings

30 minutes

The recipe was shared with us by Almaz Aliyev, chef of the restaurant "Almaz".

Energy value per serving

• Calories: 169.9
• Proteins: 4.1g
• Fats: 8.2g
• Carbohydrates: 19.9g

Ingredients

• Eggplants: 2 pc
• Zucchini: 2 pc
• Chili pepper: 2 pc
• Sweet pepper: 2 pc
• Tomatoes: 2 pc
• Garlic: 2 clove
• Green onions: 30 g
• Coriander: 30 g
• Tomato paste: 0.5 tsp
• Olive oil: 30 ml
• Salt: to taste
• Paprika: to taste
• Ground black pepper: to taste

Cooking steps

1. Bake eggplants and zucchini in the oven at 180 degrees for 30 minutes. Bake peppers at the same temperature for 20 minutes. Add tomatoes to the oven with the other vegetables 5-7 minutes before the end, as they cook faster than all. Vegetables can also be grilled over coals, which is even better.

   Required ingredients:

   • Eggplants: 2 pieces
   • Zucchini: 2 pieces
   • Sweet pepper: 2 pieces
   • Tomatoes: 2 pieces

2. Peel the eggplants, zucchini, tomatoes, and sweet peppers, chop them into small cubes and mix. Mince the garlic, chop the green onion and cilantro, mix with the roasted vegetables, dress with olive oil and tomato paste, season with salt and pepper to taste.

   Required ingredients:

   • Eggplants: 2 pieces
   • Zucchini: 2 pieces
   • Tomatoes: 2 pieces
   • Sweet pepper: 2 pieces
   • Garlic: 2 cloves
   • Green onions: 30 g
   • Coriander: 30 g
   • Tomato paste: 0.5 teaspoon
   • Olive oil: 30 ml
   • Salt:  to taste
   • Paprika:  to taste
   • Ground black pepper:  to taste