Hot Eggplant Salad is a hearty, tasty, yet light vegetable salad that can be a stand-alone lunch. Its taste is rich and bright, the aroma and appearance are also very appetizing.
It is necessary
- - 3 eggplants;
- - 2 red bell peppers;
- - 3 onions;
- - 4 fresh tomatoes;
- - 5 cloves of garlic;
- - a bunch of dill, parsley, cilantro;
- - 100 ml of vegetable oil;
- - ground pepper, salt.
Instructions
Step 1
Rinse all vegetables, pat dry. Place whole eggplants, peppers, tomatoes, peeled onions in an ovenproof dish, drizzle with olive oil. Place in an oven heated to 190 degrees for 20 minutes. Rinse bunches of fresh herbs, pat dry. Peel the cloves of garlic, chop finely and finely together with the herbs.
Step 2
After 20 minutes, put the peppers and tomatoes from the mold into a bowl, tighten it with cling film, and leave for 10 minutes. Bake eggplants with onions for another 15 minutes in the oven.
Step 3
Peel the slightly cooled peppers and tomatoes from seeds and films, cut into medium-sized cubes. Remove the eggplants with onions, cut the eggplants into halves, use a spoon to remove the pulp from each. Mash the pulp in mashed potatoes along with slices of tomatoes, peppers and onions, put the vegetable mass in a mold, mix, season with oil, salt and pepper. If you wish, you can cut the eggplant pulp into cubes, if you like the vegetables to crunch a little in salads. We no longer need halves of eggplant.
Step 4
Place the dish in the oven, increase the temperature to 220 degrees, cook for 10-15 minutes. After that, spread the hot eggplant salad on plates, season with herbs and garlic.
