A smoky, creamy, and aromatic salad made with roasted eggplant, sweet kapia peppers, baked garlic, and fresh onion — perfect as a spread or side dish.
Eggplant & Kapia Pepper Salad (Salată de Vinete cu Kapia)
Ingredients
Instructions
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Roast the vegetables:
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Place the eggplants, kapia peppers, and garlic cloves on a baking tray.
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Sprinkle with a little salt and drizzle with olive oil.
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Roast in a preheated oven at 200°C for about 30 minutes, until soft and well cooked.
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Peel & chop:
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Peel the roasted peppers, remove seeds, and chop finely.
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Peel the eggplants and chop them finely with a knife (not a blender, for texture).
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Peel the roasted garlic cloves.
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Mix the salad:
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In a large bowl, combine eggplants, peppers, and roasted garlic.
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Add the vegetable juices left from roasting for extra flavor.
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Mix in finely chopped onion, grated fresh garlic (optional), olive oil, salt, pepper, and parsley.
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Serve:
- Chill slightly and serve as a spread with fresh bread, or as a side dish.
