Eggplant and Red Pepper Salad

Preparation: 8 min

Cooking: 5 min

Servings: 4

Ingredients:

1 eggplant

1½ jars roasted red pepper

1 garlic glove

1 small red onion

1 peeled tomato

3 tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon fresh minced cilantro

1 tablespoon fresh minced mint

Salt and Pepper

Cut the eggplant’s stem end off, then wash and dice the eggplant. Put the diced eggplant in a pot. Add ½ glass of water and cook for 5 minutes.

If necessary, rinse the roasted red peppers and drain well.

Peel the garlic and onion. Mince the onion. Dice the tomatoes.

In a serving bowl, whisk the olive oil, balsamic vinegar, salt and pepper together with a fork.

Add the diced eggplant, the roasted peppers cut in strips, the diced tomatoes, the onion, garlic, cilantro and mint.

Combine everything together, add salt and pepper if necessary.

Suggestion: You can add some feta cheese to this delicious Mediterranean salad.

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