Paprika Eggplant Salad

Ingredients

• 2 Eggplants
• 2 red bell peppers
• 1 yellow bell pepper
• olive oil
• Sea salt
• 2 Garlic cloves
• 3 tbsp Lemon juice
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash, dry, and place each eggplant and bell pepper on a piece of foil. Drizzle with olive oil, sprinkle sea salt, seal into packets, and bake in the preheated oven for about 1 hour.

3. 3.

   Remove the vegetables from the oven, unwrap the packets, and let them rest briefly. Peel the eggplants and cut into thin strips. Peel the peppers if desired, remove seeds and white membranes, and slice into thin strips. Peel and finely chop the garlic cloves.

4. 4.

   Whisk together lemon juice with 5 tbsp oil, season with salt and pepper, fold in the chopped garlic, and adjust seasoning to taste.

5. 5.

   Combine the vegetable strips, arrange them in a bowl, and drizzle with the lemon‑garlic dressing before serving.