Monastic salad in baked pepper

4 servings

40 minutes

Monastery salad in baked pepper is a harmony of simplicity and sophistication of Russian cuisine. The dish is based on sweet pepper, which after baking acquires softness and a rich aroma. Its delicate shell holds a fresh bouquet of crunchy cucumbers, fragrant dill, and juicy tomatoes, complemented by velvety eggplant caviar. A light acidity from wine vinegar and a subtle note of vegetable oil give the salad a balanced taste. This dish not only pleases the eye with its bright colors but also refreshes, reminding of summer meals in Russian monasteries where natural ingredients and heartfelt hospitality were valued.

Energy value per serving

• Calories: 102
• Proteins: 2.8g
• Fats: 4.4g
• Carbohydrates: 12.9g

Ingredients

• Sweet pepper: 500 g
• Eggplant caviar: 300 g
• Cucumbers: 100 g
• Tomatoes: 150 g
• Vegetable oil: to taste
• Salt: to taste
• Dill: to taste
• Wine vinegar: to taste

Cooking steps

1. Peel the baked pepper from the skin and seeds without breaking its integrity, salt it inside, and drizzle with vinegar and oil.

   Required ingredients:

   • Sweet pepper: 500 g
   • Salt:  to taste
   • Wine vinegar:  to taste
   • Vegetable oil:  to taste

2. Fill the pods with a mixture of diced cucumbers and chopped dill.

   Required ingredients:

   • Cucumbers: 100 g
   • Dill:  to taste

3. Garnish with ready eggplant caviar and sliced tomatoes.

   Required ingredients:

   • Eggplant caviar: 300 g
   • Tomatoes: 150 g

4. Pour with vinegar and oil.

   Required ingredients:

   • Wine vinegar:  to taste
   • Vegetable oil:  to taste