Eggplant Salad with Roasted Peppers

Name: Eggplant Salad with Roasted Peppers
Ingredients: 8 eggplants; 1 large red (or white) onion; Salt and oil to taste; 2 kg of peppers; 2 tablespoons of vinegar; 8 tablespoons of water; Tomatoes for decoration

Savory - Eggplant Salad with Roasted Peppers by Roxelana F. - Recipia

My favorite summer recipe is eggplant salad alongside roasted peppers, a delicious and flavorful combination, perfect for warm days. It is important to enjoy this dish with pleasure, without focusing too much on the exact quantities. Everyone can use as much eggplant and peppers as they wish; the key is to feel good while preparing it. Eggplants, although very tasty, can be quite heavy on the stomach, so it's best to consume them at lunch. To start, we take care of roasting the vegetables. The eggplants and peppers are grilled or baked until they are nicely browned. After the peppers are roasted, we place them in a bowl, sprinkle salt over them, and cover with a lid. This method helps to steam the peppers, making them much easier to peel. After a few minutes, we can easily peel them. The eggplants are peeled, then finely chopped and mixed well with a little olive oil, adding a finely chopped onion. It is important to adjust the salt so that the salad has a balanced taste. I have noticed that eggplant salad acquires a more pleasant aroma if we use red onion instead of white onion, but of course, the choice is up to everyone. To add a splash of color and freshness, we decorate the eggplant salad with slices of juicy tomatoes. Next, we take care of the roasted peppers. We remove the stems and quickly rinse them with cold water, but only superficially, so as not to lose the flavor. We cut the peppers into long strips and, as an innovation, we roll them on our fingers to form small packets, allowing the flavors to infuse better. For a note of acidity, we add vinegar, salt, and water. Usually, I add 2 tablespoons of vinegar along with about 8 tablespoons of water. This combination will enhance the flavor of the peppers and perfectly complement the eggplant salad. Finally, we assemble everything on a plate and get ready to enjoy a delicious dish. Bon appétit! The complete recipe can also be found on my blog: http://ancutsa-cuisine.blogspot.com/2016/07/salata-de-vinete-cu-ardei-copti-2.html.