Ingredients 6 globe eggplants 2 Florina red peppers 2 spring onions with greens ½ onion, finely chopped 1-2 clov. garlic Juice of 1/2 lemon 2 tbsp wine vinegar 5 tbsp olive oil 2 tbsp parsley, finely chopped Salt Pepper TAGS APPETIZERS EGGPLANT APPETIZERS LOW BUDGET SALADS SIDE DISHES LENTED FOOD LIGHT VEGAN GREEK TRADITIONAL FOODS Ingredients 6 globe eggplants 2 Florina red peppers 2 spring onions with greens ½ onion, finely chopped 1-2 clov. garlic Juice of 1/2 lemon 2 tbsp wine vinegar 5 tbsp olive oil 2 tbsp parsley, finely chopped Salt Pepper Instructions Start by roasting the eggplants in the oven at 200°C (400°F) for about 40 minutes. Once roasted, let them cool slightly and peel them. Hold the stem and scoop out the soft flesh with a spoon. Place the flesh in a strainer to let the excess liquid drain. Finely chop the eggplant on a cutting board. Transfer it to a bowl and add the remaining ingredients. Mix well with a fork. Chill briefly in the refrigerator. Serve the eggplant salad cold, drizzled with a little olive oil and sprinkled with chopped fresh parsley. Serve with grilled, crispy pita bread cut into triangles. Tips Roast the Florina peppers in the oven until soft, or char them over an open flame for a light smoky flavor. Place the hot peppers in a food-safe bag to sweat, making them easier to peel. Lemon juice and vinegar brighten and elevate the flavor. TAGS APPETIZERS EGGPLANT APPETIZERS LOW BUDGET SALADS SIDE DISHES LENTED FOOD LIGHT VEGAN GREEK TRADITIONAL FOODS
