This salad is spicy, but at the same time gives coolness on hot summer days. Every summer, when we have many farm eggplants and tomatoes, I just must cook it. And I definitely recommend you to taste it!
If you are someone who appreciates spicy, vibrant tastes that will affect all your taste buds, this recipe for you. —Anna Vorobiova
sweet pepper (Bell or other non-spicy variety)
Salt and pepper to taste
Any vegetable oil for dressing (olive, sunflower or other)
In This Recipe
Wash eggplants and make punctures with a fork. Fry on the grill until cooked completely. Aubergines should be soft and the skin should peel off easily. (you can also use the oven to cook eggplants or just boil)
Meanwhile, cut all vegetables into small cubes. Finely chop parsley, dill, basil, and cilantro.
When eggplants are ready, remove from the heat and let cool slightly. Then cut off stem, peel, and finely chop.
Combine eggplants and other vegetables with herbs in a deep bowl. Add salt, pepper and oil, mix well. Chill the salad in the refrigerator until it cools completely.