Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
Kırklareli style
Last updated:
Last updated:
Roasted Eggplant and Pepper Salad
Manca
Roasted eggplant and red peppers mixed with fresh vegetables, vinegar and olive oil, with sweet corn on top.
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 0
- Total
- 30 min
- Servings
- 4
Ingredients
- 2 Eggplants
- 2 Sweet red peppers
- 2 Long green peppers
- 1 Tomato
diced
- 1 Onion
finely chopped
- 2 cloves Garlic
finely chopped
- 4 to 5 Parsley sprigs
finely chopped
- 2 tbsp Cooked sweet corn
- ¼ cup Grape vinegar
- ½ Lemon
juice only
- ¼ cup Olive oil
- 2 tsp Table salt
Method
Roast the eggplants and red peppers over a grill flame or in a stovetop roasting pan, turning until tender and charred on the outside. Let the vegetables cool until safe to handle, then peel away the skins and finely chop the flesh.
Put the roasted vegetables in a bowl. Add the tomato, finely chopped green pepper, onion, garlic and parsley.
Toss with the vinegar, lemon juice, olive oil and salt. Scatter the cooked corn over the top and serve.
Cooking guidance
Roast the eggplant and red peppers until their flesh is tender, then remove their skins. Keep the fresh tomato, green pepper and onion separate from the roasting stage.
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