Mediterranean eggplant salad

Ingredients for 4 servings:

• 4 large eggplants
• 3 large tomatoes
• 2 large onions, red
• ½ bunch parsley
• ½ bunch coriander leaves
• 2 yellow bell peppers
• ½ lemon(s) , (juice)
• some salt
• some cayenne pepper
• some pepper, from the mill
• some olive oil, nB

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Place the eggplants on a baking sheet lined with baking paper and roast in the oven at 200°C for 20 minutes. In the meantime, peel the onions, cut them into eighths, and slice them into thin strips. Roughly dice the tomatoes and peppers. Roughly chop the parsley and coriander. Place all ingredients in a bowl. Remove the eggplants from the oven and score the skin. Open the eggplants and scoop out the flesh with a spoon. Roughly chop on a cutting board and let cool. Add the cooled flesh to the bowl with the remaining ingredients. Season with salt, pepper, and cayenne pepper. Drizzle with oil and the juice of half a lemon, and mix everything well. Ideal as a barbecue side dish.