Eggplant and Pepper Salad
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INGREDIENTS 2 eggplants
2 red or green peppers
4 tablespoons oil
Salt
1 garlic clove
3 tablespoons finely chopped parsleyCook the eggplants and peppers over a wood fire for 15 minutes, turning them often, until the skins are charred and the flesh is soft.
When they are well cooked, remove the skins and the seeds from the peppers. Cut both the peppers and eggplants into long strips and arrange them on a serving dish.
Season them with the oil and salt, and sprinkle the garlic and parsley over them.
Serves 4