Monastery Salad
4 servings
30 minutes
Monastery salad is a traditional Bulgarian dish that reflects the simplicity and elegance of monastery cuisine. Baked sweet peppers filled with a refreshing mix of cucumbers and parsley create a contrast of flavors and textures. Eggplant puree enriched with garlic and walnuts adds richness and depth to the dish. A light tang from vinegar and aromatic vegetable oil make the salad balanced. This dish is perfect as an appetizer or light lunch and decorates any festive table. The salad is not only tasty but also healthy, as it contains a rich complex of vitamins and antioxidants. Its presentation—stuffed peppers arranged around delicate eggplant puree—makes it not only a gastronomic delight but also a visual pleasure.
1
Roast the peppers in the oven until the skin starts to slightly burn. Transfer to a plastic bag and cool for 15-20 minutes. Peel off the skin and remove the seeds. Salt and drizzle with vegetable oil and vinegar.
- Bell pepper: 500 g
- Salt: to taste
- Vegetable oil: 4 tablespoons
- Vinegar: to taste
2
Peel the cucumbers and cut them into small pieces. Salt and mix with parsley. Fill the peppers with cucumbers.
- Cucumbers: 400 g
- Salt: to taste
- Chopped parsley: to taste
3
Bake the eggplants in the oven, peel the skin, and chop them with a knife. Transfer to a bowl and mash with a wooden spoon until smooth. Add vegetable oil and minced garlic. Then mix in the walnuts.
- Eggplant: 400 g
- Vegetable oil: 4 tablespoons
- Garlic: 2 cloves
- Crushed walnuts: 2 tablespoons
4
Place the eggplant puree in the center of the dish and arrange the stuffed peppers around it.
