Ingredients
- 1 large eggplant (aubergine)
- 1 long red pepper
- 1 long green pepper
- 1 medium tomato, finely diced
- 1 small onion, finely diced
- 2 cloves garlic, finely minced
- ½ cup (loosely packed) flat-leaf parsley, chopped, plus extra to garnish
- 3 tablespoon extra virgin olive oil
- 1–2 tablespoon apple cider vinegar
- Salt and Black pepper, to taste
Instructions
- Preheat your oven to 220°C (425°F). Prick the eggplant a few times with a fork and place it on a baking tray with the peppers.
- Roast for 25–35 minutes, turning occasionally, until the skins are blistered and blackened in places and the vegetables have fully softened. The eggplant should collapse slightly when pressed.
- Transfer the roasted eggplant and peppers to a bowl and cover with a plate or plastic wrap. Let them sit for 15–20 minutes — this makes the skins much easier to remove.
- Once cool enough to handle, peel away the skins from both the eggplant and peppers (they should come off easily). Discard the pepper seeds. Finely dice the eggplant flesh and peppers and add them to a large bowl.
- Stir in the diced tomato, onion, garlic, and parsley.
- Add the olive oil, vinegar, salt, and black pepper. Stir well to combine, then taste and adjust — a little more vinegar or salt can make a big difference here.
- Let the salad sit for at least 15–20 minutes at room temperature, or chill it, so the flavours can come together. Garnish with a few extra parsley leaves before serving.
Tried this recipe?Mention @thecozyvegankitchen or tag #thecozyvegankitchen!