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Eggplant salad with baked peppers

Eggplant salad with baked peppers



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This is the option I came to, after trying different combinations, in the idea of ​​tempting R. The classic salad with onions and mayonnaise did not seem exactly right for a small child. Although here, you find in the content, the garlic, the taste is too little noticeable, due to the small quantity. But it gives it a pleasant aroma.

  • 4 small eggplants
  • 3-4 capsicums or fats
  • a few tablespoons of olive oil
  • 1-2 cloves of garlic
  • a teaspoon of nutmeg
  • salt and pepper to taste
  • optional: a few green basil leaves

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant salad with baked peppers:

Bake the eggplant and peppers evenly.

Peel a squash, grate it and squeeze the juice.

Finely chop the eggplant (with a knife) and cut the peppers into small cubes.

Place everything in a bowl and add the oil and chopped garlic.

Season, to taste, with nutmeg, salt and pepper.

Sprinkle with fresh basil and mix well.

Serve with slices of fresh or baked bread!

Good appetite!


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