- 4 aubergines
- 3 bell peppers
- 3 tomatoes
- half a bulb
- 3 cloves garlic
- sunflower or olive oil
- salt to your taste.
The vegetables are best cooked on a grill or barbecue, but an oven works well at home. First, wash all the vegetables thoroughly. Place the eggplants on a baking tray and put them in an oven preheated to 150–170°C (300–340°F) for 45–60 minutes. After 20 minutes, add the bell peppers to the tray, and in the last 5 minutes, add the tomatoes—this makes peeling easier, but the tomatoes shouldn’t be overcooked. Let the vegetables cool, peel off the skins, and cut into large pieces. Add finely chopped onion and crushed garlic. Season with salt and drizzle with oil to taste. This salad pairs perfectly with grilled meat.
The vegetables are best cooked on a grill or barbecue, but an oven works well at home. First, wash all the vegetables thoroughly. Place the eggplants on a baking tray and put them in an oven preheated to 150–170°C (300–340°F) for 45–60 minutes. After 20 minutes, add the bell peppers to the tray, and in the last 5 minutes, add the tomatoes—this makes peeling easier, but the tomatoes shouldn’t be overcooked. Let the vegetables cool, peel off the skins, and cut into large pieces. Add finely chopped onion and crushed garlic. Season with salt and drizzle with oil to taste. This salad pairs perfectly with grilled meat.
