Salad of eggplant and peppers
Ingredients
Features
Description
Baking whole eggplants in open flame gives them a smoky taste and aroma, and the flesh turns soft and creamy. Delicate aroma of baked eggplant wonderful resists strong sweet taste of pepper.
Put the peppers and eggplant directly on the burner, grilled over medium heat. If possible, put them on the barbecue coals. Turn the vegetables often to peel them evenly blackened.
Put the eggplant and peppers in a plastic bag or bowl and tightly closed. Allow to cool for 30-40 minutes.
Clear vegetables, saving stand out juice, coarsely chop the flesh. Put the pulp in a bowl and add the juice, garlic, cumin, lemon juice, vinegar, olive oil, sauce, season with salt and pepper. Mix. Spoon the mixture into a bowl and garnish with coriander. Serve with bread, sesame seeds and slices of cucumber.
Translated by site: wday.ru
