Warm salad with eggplant bell peppers and tomatoes

3 servings
50 min

How to make a warm salad with eggplant, bell pepper and tomatoes? Since the salad must be served warm, the dressing must be prepared in advance. You can add other ingredients to the dressing, for example, mustard, honey, lemon juice.

In a bowl, combine olive oil, wine vinegar, ground black pepper and salt. Whisk everything until emulsified.

Now prepare the rest of the ingredients for the salad. Tomatoes for this recipe are better to take small, but strong. To keep them in shape at all stages of preparation. I have cherry tomatoes. Red onions can be replaced with regular bulb onions.

Wash the eggplant, dry it. Cut into circles or semicircles depending on the diameter of the vegetable. Lightly salt the aubergine, pour over the vegetable oil and stir.

Peel the bell peppers from the seeds and stalks and cut into strips. To make the salad bright and beautiful, it is better to take bell peppers in yellow or orange.

Cut the onion into semicircles.

Wash the tomatoes, dry. Cut the regular tomatoes into wedges, cut the cherry in half. For this recipe, you can use regular tomatoes or replace them with cherry. Tomatoes choose ripe juicy but dense. Soft fruits do not hold their shape well, in the process of cutting and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

Rinse the parsley, brush off the moisture and chop finely. If desired, you can replace or supplement with other herbs, for example, dill, green onions or use a mixture of different herbs.

Fry the aubergines on both sides in a dry pan until golden brown.

In a bowl, combine bell peppers, tomatoes, onions, hot fried aubergines and chopped greens.

Pour the dressing over the salad and mix gently. Transfer the salad to a plate and serve immediately. Enjoy your meal!