Eggplant Salad With Onions
Serving : 6-8 Servings
Ingredients
- 6 egpplants,
- 6 red peppers,
- 1 onion,
- 2 cloves of garlic,
- 1 handful of chopped parsley,
- Juice of 1/2 lemon,
- 2 tbsps olive oil,
- Salt to taste.
Preparation
- Place the eggplants and red peppers directly over the flame of a gas burner or barbecue or under a preheated grill, turning regularly, until completely blackened and soft,
- Place in a large bowl, cover with a lid or plastic wrap and leave to sweat for 10 minutes,
- Peel off and discard as much of the blackened skin as you can,
- Cut the stalks off and chop,
- Add smashed garlic, chopped onion, parsley, lemon juice and salt and mix well.
Bon appetit...
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2 Comments
- Fiona: This is a delicious salad . The parsley added an extra burst of freshness. I also sprinkled over half a teaspoon of dried mint. We enjoyed this with grilled marinated chicken and vermicelli rice. Thank you Kevser. June 10, 2026 11:43 am
- Kevser: Thank you so much! I'm so glad you enjoyed it. I love the addition of dried mint, it must have complemented the parsley beautifully. Your meal with grilled marinated chicken and vermicelli rice sounds absolutely delicious. Thanks for sharing! June 29, 2026 6:01 am
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