What to Buy1. Eggplant - 1 large
2. Bell pepper - 2 medium
3. Garlic - 1 clove
4. Salt - 1/2 teaspoon
5. Black ground pepper - 1/4 teaspoon
6. Olive oil - 1 tablespoon
7. Fresh lemon juice - 2 teaspoons
8. Sugar - 1 teaspoon
9. Parsley - 1 sprig
10. Oven bag - 1 large (L)
11. Walnuts - 25 grams
How to Make It1. Heat the oven to 200 degrees.
2. Wash the eggplant and peppers, dry them with a kitchen towel, put them in an oven bag and seal it tightly - a twist tie usually comes with the bag, or you can tie a knot, put it in the oven and leave for 40 minutes.
3. Take it out of the oven and let it cool, this takes about 20-30 minutes
4. Now open the bag, you can cut it with a knife, then take out the eggplant and peppers onto a large plate; peel the peppers, cut off the tops and remove the seeds; cut the eggplant lengthwise and scoop out the flesh, without the seeds
5. Cut all the flesh crosswise into strips and put it in a salad bowl
6. In a cup, mix 1 tablespoon of olive oil, 2 teaspoons of fresh lemon juice, 1/2 teaspoon of salt, 1/4 teaspoon of black ground pepper and 1 teaspoon of sugar, mix well, and pour the dressing over the eggplant and pepper
7. Finely chop the parsley or cilantro and add it to the salad,
8. Chop the walnuts into small pieces, about 1-2 millimeters, a knife works fine, and now mix everything well
Enjoy your meal!
2. Bell pepper - 2 medium
3. Garlic - 1 clove
4. Salt - 1/2 teaspoon
5. Black ground pepper - 1/4 teaspoon
6. Olive oil - 1 tablespoon
7. Fresh lemon juice - 2 teaspoons
8. Sugar - 1 teaspoon
9. Parsley - 1 sprig
10. Oven bag - 1 large (L)
11. Walnuts - 25 grams
How to Make It1. Heat the oven to 200 degrees.
2. Wash the eggplant and peppers, dry them with a kitchen towel, put them in an oven bag and seal it tightly - a twist tie usually comes with the bag, or you can tie a knot, put it in the oven and leave for 40 minutes.
3. Take it out of the oven and let it cool, this takes about 20-30 minutes
4. Now open the bag, you can cut it with a knife, then take out the eggplant and peppers onto a large plate; peel the peppers, cut off the tops and remove the seeds; cut the eggplant lengthwise and scoop out the flesh, without the seeds
5. Cut all the flesh crosswise into strips and put it in a salad bowl
6. In a cup, mix 1 tablespoon of olive oil, 2 teaspoons of fresh lemon juice, 1/2 teaspoon of salt, 1/4 teaspoon of black ground pepper and 1 teaspoon of sugar, mix well, and pour the dressing over the eggplant and pepper
7. Finely chop the parsley or cilantro and add it to the salad,
8. Chop the walnuts into small pieces, about 1-2 millimeters, a knife works fine, and now mix everything well
Enjoy your meal!
