Manca (Roasted Eggplant and Pepper Salad)
Here is an eggplant salad recipe that will complement any meal, no matter what you are serving. Don't be afraid to be creative. Feel free to change the quantities and measurements of the ingredients to your liking. And if you change the basics, you may unwittingly be recreating a recipe made in another town.
Ingredients
- 2 red bell pepper
- 1 large green pepper
- 2 medium eggplant
- 1 medium tomato
- 1 clove of garlic
- ¼ cup chopped parsley
- 1 tbsp vinegar
- 3 tbsp olive oil
- salt, to taste
- pepper, to taste
Instructions
How to make Manca (Roasted Eggplant and Pepper Salad)
- Roast the eggplant and red and green peppers in a cast-iron skillet. Do not forget to make small holes on them with a knife.
- Place the roasted vegetables on a plate, cover them with cling film, and let them cool for 10 minutes when they will be easier to peel.
- Finely dice the tomatoes. Finely chop the garlic and parsley.
- Peel and finely chop the cooled roasted vegetables.
- Mix the roasted eggplant and peppers, tomato, garlic, and parsley in a large bowl. Add vinegar and olive oil and season with salt and pepper. Mix well.
- Transfer the salad to a serving plate, drizzle olive oil on top, and serve it.
Tried this recipe?Let us know how it was!