Lenten salad

Eggplant and Roasted Pepper Salad - A Vegetarian Delight During Lent

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4-6

In a world where healthy and sustainable eating is becoming increasingly important, budget-friendly Lenten recipes are an excellent choice for those who want to enjoy delicious dishes without spending a fortune. Today, I will guide you step by step in preparing an eggplant and roasted pepper salad, a savory dish full of flavors, perfect for Lenten days or for a light meal.

Ingredients you need:

- 3-4 roasted eggplants (you can also use frozen eggplants from last year to save money)
- 5-6 roasted bell peppers (for an intense flavor, choose red and yellow peppers)
- 3 medium onions
- 1 head of garlic
- 50 ml olive oil (or sunflower oil)
- 1 red bell pepper (for an extra splash of color)
- 1 green chili pepper (optional, for a spicy note)
- salt to taste
- freshly ground pepper (about 10 g)
- a few olives for decoration

Step 1: Preparing the vegetables

To achieve a truly delicious eggplant and roasted pepper salad, it is essential to use quality roasted vegetables. If you have frozen vegetables, make sure they were well roasted before freezing. Start by peeling the 3 onions and the head of garlic, then chop them finely.

Step 2: Sautéing the onion and garlic

In a large skillet, add 50 ml of oil and place it over medium heat. When the oil is hot, add the chopped onion and garlic. Sauté them until golden and they release their aroma, about 5-7 minutes. This step is crucial as it will add a deep and savory flavor to your salad.

Step 3: Mixing the roasted vegetables

Once the onion and garlic are sautéed, turn off the heat and add the roasted eggplants and peppers to the skillet. Allow the mixture to cool slightly, then use a blender or food processor to mix everything very well until you achieve a smooth paste. This vegetable mix will become the base of your salad.

Step 4: Adding the peppers and spices

After the vegetable paste has cooled completely, chop the red bell pepper and green chili pepper (if you want a spicy taste) and add them to the eggplant mixture. Stir with a wooden spoon, then season with salt and pepper to taste. Don't forget to add a finely chopped onion for extra texture and flavor.

Step 5: Serving the salad

Transfer the salad to a serving dish and decorate with slices of pepper and a few olives for an appealing look. You can enjoy this salad on toasted bread, as an appetizer, or as a side dish to another meal.

Useful tips and tricks:

- How to choose eggplants: Choose firm eggplants with shiny skin. Avoid eggplants with spots or soft areas, as these may be compromised.
- Roasted peppers: If you don't have roasted peppers, you can quickly roast them on the stove or in the oven. Cut them in half, brush with a little oil, and bake at 200 degrees Celsius until the skin is brown.
- Possible variations: You can add green olives or capers to intensify the flavors. You can also experiment with different spices, such as paprika or oregano.
- Recommended drinks: An eggplant salad pairs perfectly with a dry white wine or a refreshing mint tea.

Nutritional benefits:

This eggplant and roasted pepper salad is not only delicious but also healthy! Eggplants are rich in fiber and antioxidants, while bell peppers are an excellent source of vitamin C. Together, these vegetables contribute to a balanced diet, helping to maintain a healthy immune system.

Calories: A serving of eggplant and roasted pepper salad (about 200 g) has around 150-200 calories, depending on the oil used and the amount of vegetables.

I hope this recipe inspires you to try making it at home and enjoy a healthy and delicious meal! Enjoy your meal!