Salad with Roasted Eggplant and Peppers

Ingredients

• Tuscany Mix "White Dacha" 5 oz
• Eggplants 1 piece
• Mild Chili Spice 2 pieces
• Cilantro 0 oz
• Garlic 2 cloves
• Orange Bell Peppers 1 piece
• Walnuts 0 oz
• Lemon 1 piece
• Pomegranate Seeds 5 oz
• Olive Oil 0 fl oz
• Nut cream 0 fl oz
• Sugar 1 tablespoon
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Brush the sweet pepper with vegetable oil and place it in the oven preheated to 390°F on the 'grill' setting for 12 minutes.

Step 2

Slice the eggplant into 1 cm thick rounds, then cut each round into 4 wedges. Transfer the eggplant to a bowl, sprinkle with salt, mix well, and let it sit for about 20 minutes.

Step 3

Remove the seeds from the chili and cut it into thin strips. Finely chop the cilantro, garlic, and walnuts.

Step 4

Rinse the eggplant, pat it dry with paper towels, and sauté it in a dry skillet.

Step 5

Remove the skin from the roasted peppers, discard the seeds, and chop them into cubes. In a large bowl, combine the lemon juice, sugar, salt, pepper, and garlic, then whisk together while gradually drizzling in the olive oil and walnut oil.

Step 6

Add the fried eggplants to the sauce and mix well, then incorporate the remaining prepared ingredients. Finally, add the pomegranate seeds and the Toscana salad. Mix and serve.