Grilled eggplant salad

Ingredients for 4 servings:

• 4 eggplant(s), round
• 5 Pepper, green
• 2 red bell peppers
• 1 clove(s) garlic
• 300 g natural yogurt
• 1 lemon(s), the juice
• 6 tbsp olive oil, depending on your taste, you can increase it
• ½ tsp salt and pepper

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 20 minutes

Patlicanezme

Grill the eggplants (pierced all over with a fork), chili peppers, and bell peppers over charcoal until the eggplants are completely soft. Transfer to a board to cool. Then peel the eggplants. It’s best to start at the stem and pull down. Remove the skin from the peppers and bell peppers in the same way. Briefly run them under cold water to remove any sticky skins, then carefully pat dry with kitchen paper. Deseed the peppers and bell peppers and chop very finely, then set aside. Cut off the eggplants at the stem and place them in a bowl. Blend the yogurt, crushed garlic, lemon juice, salt, pepper, and olive oil in a blender until creamy. Then place the mixture in an oval dish, smooth it out, sprinkle the peppers and bell peppers over the top, and let it sit in the refrigerator for about 1 hour. It will keep in the refrigerator for 3-4 days. This salad tastes best in summer; it can be served with grilled food or simply as a spread on bread. It’s a bit more complicated to prepare, but anyone who has tried it knows it’s worth it.