a dish for 2 hungry/or garnish for 4 persons
This salad is my very favorite. I have the recipe from my mother-in-law. She prepares it in large quantities, and then puts it in jars (pickles). I prefer it freshly cooked as a main dish.
2 big-sized eggplants cut lengthwise with the peel (1 cm thick)
4 big-sized baked red peppers, skin peeled
6 tomatoes, cut into slices (1 cm thick)
garlic to taste, minced
parsley to taste, finely chopped
black pepper to taste
salt to taste
sunflower oil to taste (for frying the vegetables)
In a tray (in the oven), fry the vegetables on each side separately (tomatoes, peppers, eggplants).
Arrange them on a wide plate, changing them off – for a better visual effect (see the photo).
Sprinkle with garlic, parsley, black pepper, large flakes salt. Season with a little sunflower oil (frying oil can be used).
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