Eggplant salad with roasted peppers

To prepare this delicious recipe, we start by roasting the eggplants and peppers. It is important to ensure that both vegetables are roasted evenly, so we can use either a grill or the oven. If we choose the oven, we set the temperature to 200 degrees Celsius and place the eggplants and peppers on a baking tray. The roasting will take about 30-40 minutes, turning the vegetables on all sides to achieve a nice crust.

After the vegetables are roasted, we let them cool slightly so they can be handled. The skin of the eggplants and peppers will be easy to remove, and this process will add a pleasant texture to the dish. After peeling, we let the eggplants and peppers drain excess juice by placing them in a sieve. This step is essential to prevent the dish from becoming too watery.

Once the vegetables have drained, we move on to chopping. The eggplants are finely chopped with a sharp knife, and the peppers are diced into small cubes so that they integrate perfectly into the mix. All the ingredients are now ready, so we place them in a large bowl. We add high-quality olive oil, which will bring extra flavor, and crushed garlic, which will provide an irresistible aroma.

To complete the taste, we season the mixture with nutmeg, salt, and pepper, adjusting the quantities according to personal preferences. It is important to taste the mixture along the way to ensure that the flavors are balanced. The final step is to sprinkle fresh chopped basil, which will add a note of freshness and an attractive appearance to our dish.

We mix everything carefully, homogenizing the ingredients so that every bite is full of delicious flavors. This dish is ideally served with slices of fresh bread, which can be lightly toasted to achieve a crispy texture. This combination of eggplant and peppers with garlic is perfect as an appetizer or as a side dish for various meals. Enjoy your meal!