Manca (Roasted Eggplant and Pepper Salad)
User Reviews
4.9
Manca (Roasted Eggplant and Pepper Salad)
Description
This salad focuses on roasted red and green peppers along with eggplants, which are cooked until tender in a skillet where the vegetables soften and develop smoky notes. Cooling the roasted vegetables makes peeling easier, removing tough skins for a better texture. Finely chopping the peeled vegetables with fresh tomato, garlic, and parsley integrates various flavors and textures. The dressing of vinegar and olive oil adds acidity and richness, seasoned with salt and pepper to taste.
Manca can be served as a side dish or a light vegetarian appetizer. It's well suited for warm weather meals or as part of a mezze spread. The combination of roasted vegetables and fresh herbs results in a dish that is both hearty and refreshing.
Ingredients
- 2 red bell pepper
- 1 green pepper large
- 2 eggplant medium
- 1 tomato medium
- 1 garlic clove
- ¼ cup parsley chopped
- 1 tbsp vinegar
- 3 tbsp olive oil
- salt to taste
- black 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.
User Reviews
Overall Rating
4.9
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