Monastery Salad
Appetizers • Bulgarian
Description
Next to the peppers, you can place thinly sliced tomatoes and hard-boiled eggs.
Ingredients
- Orange Bell Peppers 20 oz
- Eggplants 15 oz
- Salt to taste
- Cucumbers 15 oz
- Vegetable Oil 4 tablespoons
- Chopped Sage Leaves to taste
- Garlic 2 cloves
- Vinegar essence to taste
- Walnuts 2 tablespoons
Step-by-Step Guide
Step 1
Roast the peppers in the oven until the skin starts to slightly char. Transfer them to a plastic bag and cool for 15–20 minutes. Peel off the skin and remove the seeds. Season with salt and drizzle with vegetable oil and vinegar.
Step 2
Peel the cucumbers and cut them into small pieces. Season with salt and mix with parsley. Stuff the peppers with the cucumbers.
Step 3
Roast the eggplants in the oven, peel off the skin, and chop them with a knife. Transfer to a bowl and mash with a wooden spoon until smooth. Add vegetable oil and minced garlic. Then stir in the walnuts.
Step 4
Place the eggplant puree in the center of the dish and arrange the stuffed peppers around it.
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