Baked eggplant salad

Salad (or appetizer) of baked eggplant is a simple, tasty and healthy dish.

Ingredients

• 4 eggplant
• 3 bell peppers
• olive oil
• greenery
• salt pepper
• garlic

Directions

1. Wash the vegetables, chop, brush with olive oil and put in a baking dish or on a baking sheet.
2. If you have bell peppers of different colors, it will turn out even brighter.
3. Bake the vegetables in a preheated oven at 200 degrees until they are soft and the skin is scorched.
4. Transfer the hot vegetables to a tight plastic bag and wrap it tightly (tie up). Leave the vegetables in the bag until completely cool.
5. Remove the skin from the cooled peppers, remove the seeds and cut into strips or squares. Transfer to a bowl, squeeze and drain all the juice.
6. Peel the eggplant and finely chop.
7. Combine eggplant and peppers, add salt, olive oil, chopped garlic and herbs.
8. You can add balsamic vinegar to taste.
9. Stir and refrigerate for 30 minutes. You can serve with meat or spread on a piece of gray bread, or just with a spoon :). Bon appetit!