Caucasian-style eggplant salad

Ingredients for 5 servings:

• 900 g eggplant(s), approx. 3 pieces
• 500 g bell pepper(s), approx. 3 pieces
• 600 g beef tomatoes, approx. 3 pieces
• 1 chili pepper(s)
• 6 garlic cloves
• 1 tsp salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Sharp and smart!

Wash the eggplant, peppers, and tomatoes. Place them on a baking rack in the oven and bake at 250°C for 15-20 minutes, until the vegetables are browned (but not charred!). Meanwhile, wash, trim, deseed, and finely chop the chili pepper. Peel the garlic cloves and press them through a garlic press. Peel the vegetables and place them in a sieve to drain any excess liquid. Chop everything into medium-sized pieces, place them in a bowl, mix with chopped chili and crushed garlic, and season with salt. This dish is perfect as a side dish for shashlik, but it’s a surprising and vitamin-packed alternative for vegans and vegetarians. The amounts of garlic and chili can be adjusted to taste. Best served cold.