Authentic home cooking from France, with US measurements. 
Eggplant Salad
A simple and delicious appetizer with smoky flavors from grilled eggplant and bell peppers, brightened with lemon and olive oil. Perfect for starting your meal on a light note.
Eggplant Salad
A simple and delicious appetizer with smoky flavors from grilled eggplant and bell peppers, brightened with lemon and olive oil. Perfect for starting your meal on a light note.
Open in Cookpad AppSteps
- 1
Grill the whole eggplants and one bell pepper until the skins are well charred. Place them in a bag or cover them in a bowl to make peeling easier. Remove the skins, then roughly mash the flesh with a fork.
- 2
Dice the tomatoes and the remaining bell peppers into small pieces. Finely slice the onion, and chop the garlic and parsley.
- 3
In a large bowl, combine the grilled eggplant flesh with the chopped vegetables. Season with salt, lemon juice, and a generous drizzle of olive oil. Mix well to blend the flavors.
- 4
Adjust the seasoning if needed and let the salad rest for a few minutes before serving to allow the flavors to develop.
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