Salad of roasted eggplant and peppers

Ingredients
2 (300 g) eggplants
7-8 (700 g) green peppers
4-5 (350 g) tomatoes
1/2 cup (50 g) walnuts
1/2 cup (100 ml) vegetable oil
3-4 garlic cloves
1/2 bunch parsley
salt
vinegar
Method
Eggplants and peppers are baked at high heat, peel, as poizstinat, cleaned and cut into small pieces. Add minced meat garlic along with walnuts, part of the vegetable oil, vinegar and salt to taste. The mixture is stirred well and pour into a salad bowl. Top cut Wash the tomatoes, sprinkle with chopped parsley and pour the rest of the vegetable oil.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002