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Pepper salad and aubergine
1 serving
Cut the onions in half and cut into thin plates. Cut the aubergines into 1cm-thick mugs, then into 1cm-wide strips. Place the aubergine and onion slices in a bowl and stir with 0. 5 tsp salt. Heat the grill, put the aubergine on the grill and fry on all sides close to the fire (about 20 minutes). Cut the yellow and red peppers with 1 cm wide straws, put in a bowl and mix with 0. 5 teaspoon of salt. When the eggplant is ready, fry the pepper on all sides close to the fire (about 15 minutes). Combine the fried eggplant and pepper, add thinly chopped basil leaves, lemon juice, sugar, black coarse pepper, mix everything well. Place on a dish and garnish with sprigs of basil. It can be served both hot and cold.
Cut the onions in half and cut into thin plates. Cut the aubergines into 1cm-thick mugs, then into 1cm-wide strips. Place the aubergine and onion slices in a bowl and stir with 0. 5 tsp salt. Heat the grill, put the aubergine on the grill and fry on all sides close to the fire (about 20 minutes). Cut the yellow and red peppers with 1 cm wide straws, put in a bowl and mix with 0. 5 teaspoon of salt. When the eggplant is ready, fry the pepper on all sides close to the fire (about 15 minutes). Combine the fried eggplant and pepper, add thinly chopped basil leaves, lemon juice, sugar, black coarse pepper, mix everything well. Place on a dish and garnish with sprigs of basil. It can be served both hot and cold.
eggplant - 1 pc., onions - 1 pc., salt to taste, bell yellow pepper - 2 pcs., bell red pepper - 2 pcs., basil leaves 60 g, olive oil - 2 tbsp. spoons, or vegetable oil - 2 tbsp. spoons, freshly squeezed lemon juice - 1 tbsp. spoon, sugar - 1 tsp, ground black pepper - 0.5 tsp
