Mediterranean salad with eggplant
Salad with roasted vegetables can be enjoyed throughout the Mediterranean area. It can be made of vegetables with different combinations.
2 red peppers,
2 green peppers
2 medium-sized eggplants cut into slices
4 medium tomatoes measure
1 tablespoon chopped fresh parsley
5 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 clove of garlic, crushed
Slice the eggplant slices. Put into a pan, drizzle with oil, cook on medium heat. Set them aside, when the eggplant slices are tender.
Fry peppers over medium heat or on the barbecue for 15 minutes, turning several times. When the skin of the peppers has darkened and swollen, remove them from the heat.
Let cool, then wipe them with a paper towel and clean the skin and seeds.
Incise a cross on the skin of tomatoes. Put them on the grill for 5 minutes, turning occasionally. Set aside.
Put all the vegetables on a serving dish; put the tomatoes between slices eggplant and peppers. Stir the ingredients for the dressing and pour over the vegetables.
Serve warm or at room temperature. Eat a salad as a main dish with bread or use as a garnish