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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
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
Ingredients
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3
eggplants
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3
ripe tomatoes
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1
sweet pepper (Bell or other non-spicy variety)
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1
hot pepper
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1
large onion
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1/2 bunch
dill
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1/2 bunch
parsley
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1/3 cup
basil leaves
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3 sprigs
cilantro
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Salt and pepper to taste
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Any vegetable oil for dressing (olive, sunflower or other)
Directions
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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)
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Meanwhile, cut all vegetables into small cubes. Finely chop parsley, dill, basil, and cilantro.
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When eggplants are ready, remove from the heat and let cool slightly. Then cut off stem, peel, and finely chop.
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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.
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