Thursday, March 4, 2010

eggplant salad recipes

Roasted Eggplant Salad (for 6 people)


*4 eggplants
*5-6 big red peppers
*2 tomatoes, finely chopped
*4 cloves of garlic, crushed
*6-7 tbsp of vinegar
*3-4 tbsp olive oil
*1/2 bunch parsley, finely chopped

First roast the eggplants and peppers on a grill or in oven at 230 Celsius. Then add the tomatoes and roast for 4-5 minutes.
Let them cool, peel and deseed them, then chopped them all finely.
In a bowl mix crushed garlic with the eggplants, peppers, tomatoes, and parsley.
In another small bowl, mix vinegar, olive oil, and salt. Pour this over the vegetables. Mix well and taste.

If you think you can handle a little more garlic and vinegar, do not hesitate to add more.
Tunçilik goes well with red meat or poultry, especially if they're grilled. And do not forget to soak up the juice with fresh bread.

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