4.9 from 150 votes
Manca (Roasted Eggplant and Pepper Salad)
Manca is a salad made from roasted eggplant and bell peppers combined with fresh tomato, garlic, and parsley, dressed with vinegar and olive oil. Roasting the vegetables enhances their natural sweetness and softens the texture, while peeling after cooling removes bitter skins. The seasoning with vinegar and olive oil creates a balanced tangy and rich flavor profile, making this salad a flavorful and satisfying vegetable dish.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Course:
Salad
Cuisine:
Turkish
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.
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