Capia pepper, eggplant and smoked ham salad

Name: Capia pepper, eggplant and smoked ham salad
Ingredients: 1 small eggplant (250 g); 1/4 teaspoon salt; 2 capia peppers; 65 ml oil; 5 garlic cloves; 60 g smoked ham; 15 ml vinegar; 1/4 teaspoon ground pepper

Salad - Capia pepper, eggplant and smoked ham salad by Daniela G. - Recipia

Roasted capia peppers and fried eggplant give this capia pepper, eggplant and smoked ham salad soft vegetables and browned edges. I started with an eggplant I’d forgotten in the fridge and ended up with a jumble I liked, even though I usually go for ribs and chops to gnaw on. I prefer capia peppers with thick walls, so there’s plenty of flesh left after peeling. Prep: 15 minutes. Cook: 23 minutes. Rest: 10 minutes. Total time: 48 minutes. Servings: 2. About 440 kcal and 8 g protein per serving.

Ingredients

1 small eggplant (250 g)
1/4 teaspoon salt
2 capia peppers
65 ml oil
5 garlic cloves
60 g smoked ham
15 ml vinegar
1/4 teaspoon ground pepper

Preparation

1. Cut the eggplant into rounds about 1 cm thick and sprinkle them with 1/4 teaspoon salt. 2. Roast the capia peppers directly over a medium flame for 15 minutes, turning them until the skin blisters and blackens. Put them in a covered bowl for 10 minutes, then peel and cut them into strips. 3. Heat 45 ml oil in a frying pan. Fry the eggplant rounds in a single layer, for 3 minutes on each side, until soft and browned. Transfer them to a paper towel. 4. Drain the remaining oil from the pan, then add 5 ml oil. Chop the garlic and cook it with the smoked ham for 2 minutes, until the garlic softens and the ham is lightly browned. 5. Mix the eggplant, peppers and ham mixture. Add 15 ml vinegar, 15 ml oil, 1/2 teaspoon salt and 1/4 teaspoon ground pepper; mix and adjust the seasoning.

Notes

Serve the salad with toasted bread to mop up the vinegar and oil left on the plate. Small eggplants usually have fewer seeds; with a large one, taste a piece after frying, as the flesh can be slightly bitter. Smoked ham varies a lot in saltiness, so taste the mixture before adding more salt; some kinds need very little adjustment. Keep the salad covered in the fridge and eat it within 3 days; the oil may firm up when cold, so leave it out for a little while before serving.