Baked eggplants and peppers with garlic and herbs
4 servings
90 minutes
Baked eggplants and peppers with garlic and herbs are a harmony of flavors, embodying the simplicity and sophistication of Mediterranean cuisine. This recipe likely originates from rural cooking traditions where fresh seasonal vegetables are roasted to achieve deep aroma and tender texture. Eggplants become soft and velvety while sweet peppers take on a rich smoky flavor. Garlic and fresh herbs add zest and freshness to the dish, while balsamic vinegar and olive oil complete the composition with a light tanginess and enveloping texture. It makes an ideal side dish for meat and fish dishes but also pairs wonderfully with a slice of fresh bread or crispy ciabatta. The next day, the flavor unfolds even more vibrantly, making this salad a true gastronomic discovery.
1
Rub the peppers and eggplants with olive oil, pierce in several places with a knife (to prevent bursting during cooking), and send to a preheated oven at 180-200 degrees. They are ready when charred.
- Olive oil: 2 tablespoons
- Eggplants: 4 pieces
- Red sweet pepper: 3 pieces
- Yellow bell pepper: 1 piece
2
Place hot cooked vegetables in tight plastic bags, releasing the air. Leave to cool. This method will make further cleaning easier.
3
After 20-30 minutes, remove the charred skin, take out the seeds from the peppers, and cut the vegetables into long strips. Finely chop the herbs and crush the garlic. Mix everything carefully.
- Fresh cilantro (coriander): 1 bunch
- Garlic: 2 cloves
4
Dress with olive oil and balsamic vinegar. Add salt and pepper. Gently mix. Let it sit.
- Olive oil: 2 tablespoons
- Balsamic vinegar: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
5
Second day salad.