This smoked eggplant salad is an Arabic recipe. It is simple and appetizing recipes, and also beautiful, perfect as a gift. And the recipe that we present to you here, is one of my favorites from this book: a light and easy-to-prepare salad, which is made with few ingredients, and is delicious.
Ingredients to make Arabic Eggplant Salad:
- 2 Eggplants
- ½ green pepper
- 1 bunch of coriander
- ½ Lemon
- 1 splash of extra virgin olive oil
- 1 pinch of salt
- 1 pinch of black pepper
How to make Arabic Eggplant Salad:
Here we have the ingredients for this Arabic smoked eggplant salad. The green pepper can be substituted or completed with red pepper.
First we cook the smoked aborigines. You can make them on the barbecue, looking for the point where the skin is practically burned, or in the oven: cut in half, spread them out on a tray lined with baking paper and bake them at 220 degrees for 35-45 minutes. We will let the smoked aborigines cool, since in this case it is a cold vegetable salad.
When the aborigines are cold, we can manipulate them with our hands. With the help of a spoon, extract the pulp and chop it. We pour it into the bowl in which we will serve the salad, and add the green or red pepper, well washed and previously chopped.
We wash and finely chop the cilantro, which we add to the eggplant salad. Next, we prepare a dressing with the juice of half a lemon, a little oil, salt and black pepper, and sprinkle with it this Arabic eggplant salad, which you can enjoy with a spoon or with bread.
