- Course:Lunch
- Preparation time: 2 Minutes
- Cooking time: 12 Minutes
- Quantity:6 Persons
Ingredients
- 1 green bell peppers
- 1 tomatoes
- 1 aubergine
- 1 clove(s) garlic
- 2 tbsp fresh parsley
- 0.25 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 0.5 white onion
Preparation instructions
Prick eggplant in several places with a fork. Broil or place
directly over a gas flame on stovetop about 15 minutes, turning
frequently, until skin is charred all over and eggplant is soft. Set
aside until cool enough to handle. Peel skin. Place eggplant in a
colander for 15 minutes to drain bitter juices.In a large bowl, mix
tomato, pepper, onion, garlic, oil and vinegar. Finely chop eggplant
pulp with a knife; add to bowl. Mix until thoroughly combined, season to
taste with salt and pepper. Refrigerate at least 2 hours for flavours
to blend. Sprinkle with parsley before serving.
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