Baked bell pepper and eggplant salad
Composition / ingredients
4
servings:
Cooking method
1. Wash the eggplants and peppers, dry them, put them in a baking bag and put them in a preheated oven to 200From the oven for 35 minutes. Cool it down.
2. Peppers are cleaned from seeds, eggplants — from the skin. Cut the vegetables into medium cubes.
3. Finely chop the greens.
4. Let the garlic through the press.
5. Put the chopped vegetables in a salad bowl, season with salt and pepper, add herbs, lemon juice and sugar.
6. Season the salad with vegetable oil and mix. Put it in the refrigerator for 1 hour. When serving, decorate with parsley.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
