Baked Eggplant and Pepper Salad
4 servings
40 minutes
Roasted eggplant and pepper salad is a true embodiment of summer freshness and aroma. This recipe has its roots in Mediterranean cuisine, where vegetables are roasted over an open flame to reveal their sweetness and rich flavor. Soft, smoky eggplants pair wonderfully with juicy sweet peppers, while fresh herbs like basil, cilantro, and parsley add brightness and sophistication to the salad. A dressing of olive oil, cumin, and caraway adds Eastern notes, making the dish particularly spicy. Lemon juice adds freshness while a hint of chili provides invigorating energy. This salad is perfect as a standalone dish or as a side to meat and fish, filling the meal with sunny flavor and lightness.
1
Pierce the eggplants in several places. Roast the eggplants over a gas flame until soft. Peel the eggplants and cut them into small cubes. Roast the peppers over the flame until charred, place them in a plastic bag, and leave for 10 minutes, then peel the skin and cut into cubes like the eggplants, also chop the onion and tomatoes. Combine all ingredients in a salad bowl. Add basil, parsley, cilantro, and chili pepper.
- Eggplants: 550 g
- Sweet pepper: 220 g
- Tomatoes: 150 g
- Onion: 60 g
- Crushed basil leaves: 3 tablespoons
- Parsley: 1 bunch
- Green chili pepper: 0.5 piece
- Crushed mint leaves: 3 tablespoons
- Garlic: 2 cloves
2
Heat a small pan and fry cumin and caraway seeds for about 1 minute. Pour in olive oil and remove from heat, let it sit for 5 minutes.
- Cumin seeds (jeera): 0.5 teaspoon
- Caraway: 0.3 teaspoon
- Olive oil: 3 tablespoons
3
Dress the salad with oil, cumin, lemon juice, and salt to taste, then mix.
- Olive oil: 3 tablespoons
- Lemon juice: 3 tablespoons
- Cumin seeds (jeera): 0.5 teaspoon
- Caraway: 0.3 teaspoon