- Prep. time25 mins
- Cook time30 mins
- Serve2
- View
Eggplant salad with roasted peppers
Ingredients:
2 Oven Roasted Turkey Eggplant fruit
1 roasted chilies
1/4 cup tahini
2 pm your lemonade.
2 m k oil
1 m y Bharat tahini
1/2 or 1/4 m r pepper
M r cumin
1 m y coriander
Salt and pepper
Method:
In the pot start peeling both Eggplant and Roasted Peppers from veneer and pepper seeds we mash him in another bowl
And then put the rest of the ingredients and flips well and put in the fridge to render time
Ingredients
Ingredient
Nutrition
- Daily Value*
- Fat: 7.3g11 %
- Carbohydrates: 17.2g6 %
- Vitamin C: 88.5mg148 %
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
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