Roasted eggplant salad with roasted peppers

Ingredients

For the salad

• 1500 g eggplants
• 1000 g kapia peppers
• 2 medium onions (300 g)
• 1 teaspoon regular mustard
• 150 ml sunflower oil
• 1/2 teaspoon fine salt
• 1 teaspoon fine salt
• 1/2 teaspoon ground pepper

For the peppers in dressing

• 60 ml roasted pepper juices
• 1 tablespoon granulated sugar
• 3 tablespoons apple cider vinegar
• 4 tablespoons olive oil
• 1/2 teaspoon fine salt
• 15 g fresh celery leaves

Preparation

1. Wash the eggplants and peppers. 2. I roasted the peppers in the oven at 220 °C for 30 minutes, until their skins blistered; I roasted the eggplants directly over the stove burner for 30 minutes, turning them until they softened and their skins blackened. 3. Sprinkle 1/2 teaspoon of salt over the peppers, then cover all the vegetables with a towel and leave them to cool for 30 minutes. 4. Peel the vegetables. Leave the eggplants to drain in a plastic sieve for 15 minutes, and save the pepper juices for the dressing. 5. Process the onions in a food processor and leave them to drain in a cheesecloth-lined sieve. Chop the eggplants in the food processor; usually, you can also chop them with a wooden knife, and the food processor comes in handy when you’re in a hurry. 6. Put the eggplants, drained onion, 3 roasted peppers torn into strips, mustard, 1 teaspoon of salt and the pepper in a bowl. Mix, gradually incorporating 150 ml of oil, until the salad is creamy. 7. Tear the remaining peppers into strips and put them in a bowl. Mix 60 ml of pepper juices with the sugar, 3 tablespoons of vinegar, the olive oil and 1/2 teaspoon of salt, then pour the dressing over the peppers and sprinkle with the chopped celery leaves.