Baked vegetable salad
Total time 1 h. 10 m.
Preparation 20 m.
Preparation 20 m.
Easy
Number of servings
6
Ingredients
Eggplants
3
pc.
Red bell pepper
4
pc.
Tomatoes
3
pc.
Cilantro
to taste
Fresh basil
to taste
Garlic
3
clove(s)
Vegetable oil
3
tbsp.
Table vinegar 6-7%
2
tbsp.
Sugar
0,5
tsp.
Salt
to taste
Ground black pepper
to taste
Nutritional value
One serving (~ 285 g)
Proteins 2,61 g
Fats 8,70 g
Carbohydrates 14 g
Calorie content 147 kcal
Cooking steps
1
Wash the eggplants, tomatoes, peppers and dry with a paper towel.
Cut the eggplants lengthwise with a knife. Place vegetables on a baking sheet. Place in the oven preheated to 200°C.
Wash the eggplants, tomatoes, peppers and dry with a paper towel.Cut the eggplants lengthwise with a knife. Place vegetables on a baking sheet. Place in the oven preheated to 200°C.
2
Bake peppers and tomatoes for 35-40 minutes, and eggplants for 40-50 minutes.
Bake peppers and tomatoes for 35-40 minutes, and eggplants for 40-50 minutes.
3
Cool the baked vegetables, peel them, and remove the seeds from the peppers.
Cool the baked vegetables, peel them, and remove the seeds from the peppers.
4
Cut everything into small cubes.
Cut everything into small cubes.
5
6
Chop cilantro, basil and garlic. Add to vegetables.
We also add salt, pepper, vinegar (can be replaced with lemon juice), vegetable oil and a little sugar.
Chop cilantro, basil and garlic. Add to vegetables.We also add salt, pepper, vinegar (can be replaced with lemon juice), vegetable oil and a little sugar.
7
Mix well and let it brew for at least 2-3 hours, you can leave it overnight.
Bon appetit!
Top