You will need
- - 3 eggplants;
- - 2 red peppers;
- - 3 bulbs;
- - 4 fresh tomatoes;
- - 5 cloves of garlic;
- - a bunch of dill, parsley, coriander;
- - 100 ml of vegetable oil;
- ground pepper, salt.
Rinse all vegetables, drain them. Put the whole aubergines, peppers, tomatoes, onions peeled in a refractory form, drizzle with olive oil. Put for 20 minutes in the oven, heated to 190 degrees. Wash bunches of fresh herbs, dry. Clean the cloves of garlic, finely mince together with the herbs.
After 20 minutes, put out of shape peppers, and tomatoes in a bowl, tighten with cling film and leave for 10 minutes. Eggplant with onions continue baking for another 15 minutes in the oven.
Slightly cooled peppers and tomatoes to remove the seeds and films, cut into medium size cubes. Remove the eggplant with onions, eggplant cut in half, use a teaspoon of each, remove the pulp. The pulp mash into a puree along with diced tomatoes, peppers and onions, place the vegetable mass into shape, mix, season with oil, salt, pepper. If you want the flesh of the eggplant cut into cubes, if you like to the salad vegetables were a bit crunchy. The halves of the eggplant, we will not be required.
Place the mold in the oven, increase the temperature to 220 degrees, cook for 10-15 minutes. Then lay a hot salad with eggplant on plates, season greens with garlic.