Roasted Eggplant Salad
A salad that will add flavor to winter evenings: Roasted Eggplant Salad
Before the recipe, we will give you some information that we think is interesting. Although eggplant often considered a vegetable, theyre technically a fruit, as they grow from a flowering plant and contain seeds. There are many types of eggplant in the world and its food is consumed in different ways.
TYPE
Salads
SERVİNG
2
TOTAL TIME
45 MIN.
Ingredients
● 2 eggplants
● 2 red bell pepper
● 1 cup buckwheat
● 300 ml boiling water
● 1 red onion, chopped
● ½ cup chopped parsley
● 8 leaves fresh mint
● 1 tbsp olive oil
● 1 clove garlic, minced
For the dressing;
● 1 lemon juice
● 1 tbsp balsamic vinegar
● 1 tbsp salt
● 1 tbsp white pepper
● 1 tsp sumac
Step by step
1. Preheat oven to 200°C; prepare a baking tray with a baking sheet.
2. Clean eggplants and bell peppers. Poke with a knife and drizzle olive oil. Roasted for
15 minutes. After 15 minutes, took vegetables in a bowl and cover top with plastic wrap.
This way, they can be peeled easily.
3. Rinse the buckwheat groats and take them in the saucepan. Add 1 ½ cup water,
close the cover, and bring it to a boil; when it is cooked, low the heat and simmer for about
15 minutes. Rest with closed cover for 10 minutes. Then open the cover and let it be cool.
4. Blend all dressing ingredients in a blender and take them aside.
5. Peel eggplants and bell peppers and chop them bite sizes.
6. Fluff up buckwheat with a fork and add vegetables, garlic, onion and parsley to the
bowl.
7. Separate salad into two serving plates and drizzle dressing on top. Sprinkle fresh
mint on top and serve. Enjoy!
