Eggplant & Pepper Salad

Cook Time 35 minutes
Course Appetizer
Servings 8 people


  • 1 large eggplant (see note below) (Washed)
  • 2 red peppers (Washed)
  • 2 green peppers (Washed)
  • 2 yellow peppers (Washed)
  • 1.5 tbsp Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 3 cloves of garlic (Chopped)


  • Roast the eggplant, the red green and yellow pepper under the broiler until soft and charred. Let cool slightly and peel the skin of vegetables. Cut the eggplant and peppers in pieces and put in a bowl pour the rest of the ingredients on top of vegetables, adjust salt & pepper and mix well. Serve cold.


When choosing eggplants always choose light one (not the heavy one).
Keyword Eggplant, pepper, Salad