Fried Eggplant and Pepper Salad
4 servings
60 minutes
Eggplant and pepper meet walnuts and lots of herbs and spices.
1
Coat the sweet pepper with vegetable oil and place it in the oven preheated to 200 degrees on the 'grill' setting for 12 minutes.
- Red sweet pepper: 1 piece
- Olive oil: 20 ml
2
Cut the eggplant into 1 cm thick rings, then cut into 4 sectors. Transfer the eggplant to a bowl, add salt, mix and let it sit for about 20 minutes.
- Eggplants: 1 piece
- Salt: to taste
3
Remove seeds from the chili and cut into strips. Chop the cilantro, garlic, and walnuts.
- Chili pepper: 2 pieces
- Coriander: 50 g
- Garlic: 2 cloves
- Walnuts: 50 g
4
Wash the eggplant, dry it on paper towels, and fry it in a dry pan.
- Eggplants: 1 piece
5
Peel the skin off the roasted pepper, remove the seeds, and dice it. In a large bowl, mix lemon juice, sugar, salt, pepper, garlic, then whisk while gradually pouring in olive and nut oil.
- Red sweet pepper: 1 piece
- Lemon: 1 piece
- Sugar: 1 teaspoon
- Freshly ground black pepper: to taste
- Salt: to taste
- Garlic: 2 cloves
- Olive oil: 20 ml
- Nut butter: 30 ml
6
Add fried eggplants to the sauce and mix well, then add the other prepared ingredients. Finally, add pomegranate seeds and Tuscan salad. Mix and serve.
- Eggplants: 1 piece
- Pomegranate seeds: 80 g
- Tuscany Mix ""White Dacha"": 200 g