Smoky roasted eggplant and red peppers tossed with fresh tomato, garlic and parsley in an olive oil and vinegar dressing. A vegan, gluten-free side for grilled dishes.
Ingredients
Instructions
- 1
Prick the eggplants in a few places with a fork. Roast over a gas flame or in a 220 °C oven for 35-40 minutes, turning now and then, until the skins are charred and the flesh is completely soft.
- 2
Leave the eggplants covered for 10 minutes, then peel and let the flesh drain in a sieve for 5 minutes.
- 3
Roughly chop the eggplant and roasted peppers; dice the tomatoes and chop the parsley.
- 4
Crush the garlic and whisk it with the olive oil, vinegar and salt in a small bowl.
- 5
Gently toss all the vegetables and parsley with the dressing in a large bowl, let stand for 10 minutes and serve.
Nutrition
Per serving
| Calories | 133 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 11 g |
| Fat | 10 g |
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