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Eggplant salad
1 serving
baked over a very high heat and immediately peeled eggplant, peeled baked pepper, scalded and peeled tomatoes and garlic wedges, finely chop. stir everything, season with salt, garlic, vinegar and vegetable oil. when serving, place on a table with a slide in a salad bowl and garnish with slices of tomatoes.
baked over a very high heat and immediately peeled eggplant, peeled baked pepper, scalded and peeled tomatoes and garlic wedges, finely chop. stir everything, season with salt, garlic, vinegar and vegetable oil. when serving, place on a table with a slide in a salad bowl and garnish with slices of tomatoes.
aubergine - 120 g, tomatoes - 30 g, capsicum - 30 g, garlic - 4 g, vegetable oil - 20 g, vinegar - 4 g, salt - 2 g, pepper - 0.02 g
