Aubergine pepper salad

Long gone are the times when pate was the only dish that could be made of aubergines. Now this vegetable is used for savory snacks, light salads, and a variety of main courses. It goes well with meat, cheese, herbs, and tomatoes.
Looking for a light snack, rich in vitamins? Try the aubergine and sweet pepper salad. Fragrant herbs and balsamic vinegar complement delicate juicy vegetables baked in the oven. You only need minimum time and effort to make this delicious dish!

Ingredients

• Aubergine - 4
• Sweet pepper - 2
• Red onion - 1
• Garlic - 2 cloves
• Cherry tomatoes - 4
• Butter - 30 g
• Parsley - 1 bunch
• Cilantro - 1 bunch
• Olive oil - 4 tbs
• Balsamic vinegar - 2 tbs
• Salt - to taste
• Pepper - to taste

Directions

1. Wash the aubergines, and slice them into 1 cm thick rings. Put them in a deep bowl and fill them with salt water (1 tbs of salt per 1 l of water). Leave for 30 min to remove their bitterness. Wash and clean the sweet peppers, and cut them in half. Grease the baking pan with butter, spread the vegetables, and add salt and pepper. Put in the preheated oven and bake for 15 to 20 min until tender.
2. Remove the vegetables from the oven, peel the peppers, and cut them into small pieces. Add the sliced aubergines, red onions, and herbs to the peppers. Slightly mix the ingredients.
3. Mix the balsamic vinegar, olive oil, and ground garlic in a separate bowl. Pour the dressing into the vegetables. Put the salad on a plate and decorate with cherry tomatoes.
4. Eat the salad immediately to taste the incredible baked vegetables and fragrant herbs.