Eggplant Salad with Roasted Peppers

Eggplant and pepper salad is one of those dishes that brings with it a flavor of tradition and an unmistakable taste, perfect for being enjoyed in any season. The preparation process begins with roasting the eggplants and peppers. Choose suitable eggplants with smooth, shiny skin, and the peppers should be meaty, ideally in bright colors like red or yellow.

To roast the eggplants, wash them well and prick them with a fork here and there to prevent them from exploding during roasting. Place them on a tray alongside the peppers and put them in the preheated oven at 200 degrees Celsius, leaving them for about 30-40 minutes, until the skin turns black and the flesh becomes soft. Alternatively, you can roast the eggplants and peppers on the grill to achieve a specific smoky flavor.

After roasting, let the eggplants and peppers cool in a covered bowl to allow the flavors to develop and to facilitate cleaning. Once cooled, peel them, being careful not to lose any juice left by the vegetables. Cut the eggplants into small cubes, and the peppers and onions into thin strips.

In a large bowl, mix the chopped eggplants, peppers, and onions. Ensure that the ingredients are well distributed to achieve a homogeneous taste. Add mayonnaise, which can be homemade for an extra flavor boost, or store-bought, depending on your preference. The mayonnaise will add a pleasant creaminess to the salad. Sprinkle salt to taste, keeping in mind that the mayonnaise may already contain salt.

After mixing all the ingredients, let the salad chill for at least an hour to allow the flavors to blend harmoniously. This eggplant and pepper salad can be served as an appetizer on slices of toasted bread or as a side dish alongside grilled meats. It is a special salad worth trying, not only for its taste but also for its creamy and fresh texture, which will surely impress anyone who enjoys it.