Salad for: 4 persons
Preparation time: 50 minutes
600 gr. eggplants
1 kg. red peppers
3 cloves of garlic
½ lemon juice
Salt, vegetable spice, olive oil
Cut eggplants on circles, rub them with salt and leave them for 15 minutes. Wipe the salt with paper.
Roast eggplants into oven on 210 C for 15 minutes.
Roast the peppers on same temperature for 20 minutes.
Clean cooled roasted peppers and cut them on stripes.
Mix peppers and eggplants, add chopped garlic, vegetable spice, lemon juice and olive oil. Mix everything well and cool it.