- Sharon Benzvi
Easy, delicious, gf, vegan eggplant salad
This is a delicious, healthy and easy to make salad.
Great for these hot summer day.
2 peppers (one yellow, one red) thinly cubed
parsley - chopped
1 grated garlic clove
olive oil, white balsamic vinegar, salt.
Start with preheating the oven to 500 deg.
Poke the eggplant with fork in a few spots (to release steam
while baking). bake in the oven for about an hour, until you see the inside of the eggplant is cooked and ready.
When the eggplant is ready, take it out of the oven and let it cool down.
When the eggplant is cool, peel it - the outside is pretty burned and should come off easily.
Put all the eggplant "meat" in a bowl and add the peppers, parsley and garlic. Mix it all together and add 1 tablespoon of olive oil, 2-3 tablespoons white balsamic vinegar and salt to taste.