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Ingredients for Roasted Eggplant Salad Recipe
4 eggplants
2 red peppers
4 green peppers
1 onion
2 tomatoes
2-3 cloves of garlic
4-5 tablespoons of olive oil
Half a lemon juice
1 teaspoon of salt For the roasted eggplant salad, first roast the eggplants and peppers over fire. If you have embers, it is best to do it over embers, but if not possible, you can roast the eggplants on the stove or even in the oven.
To roast the vegetables in the oven, you can put the eggplants, red peppers and green peppers on a baking tray covered with baking paper and roast them in a controlled manner in a 200°C oven for about 20 minutes.
After peeling the roasted vegetables, let’s chop them into small pieces. If you have difficulty peeling the roasted vegetables, you should place them in a refrigerator bag after taking them out of the oven and wait for 10-15 minutes. This way, they will be peeled much easier.
Chop the tomatoes into small cubes and chop the onions into thin strips.
Finally, let’s crush the garlic and put all the ingredients in a deep bowl.
Let’s add the salt and oil to our salad and mix.
After mixing well, our roasted eggplant salad is ready to serve.
