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Eggplant salad with peppers and carrots

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Ingredients for 4 servings:

  • 1 kg eggplant(s)
  • 500 g carrot(s)
  • 500 g bell pepper(s)
  • 3 garlic cloves
  • 300 g onion(s)
  • 1 bunch of dill
  • 1 bunch of parsley
  • salt and pepper
  • Oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Largely dice the eggplant, season with salt, and let it rest for a while. Sauté in a little sunflower oil. Grate and salt the carrots, dice the bell pepper, and mince the garlic. Slice the onion into rings and sauté it. Mix everything together and season with salt and pepper. Stir in the dill and parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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