- 200 g EggplantsRoasted
- 200 g Red peppersRoasted
- 3 cloves of Garlic
- 2 tbs Parsley
- 30 ml Olive oil
- 20 ml white Balsamic vinegar
- A pinch of Salt
- 100 g Sirene
The scent of roasted veggies fills the days with comfort and coziness. And then, you have your salad done in less than 5 minutes. Super quick and rich in flavors. Soo Tasty with Soo Foodies!
- You may bake the eggplant and the red peppers on the day before to save time
- Skip the garlic if you don’t like it
- You may also serve it with a scoop of homemade yogurt
Bake the eggplant and the red peppers. When ready, put in saucepan with lid or plastic bag to stew and ease their peeling after. Put aside to cool a bit and slice lengthwise.
Wash and chop the parsley and the garlic. Prepare the dressing in small bowl by combining them together with the olive oil, the white balsamic vinegar and a pinch of salt. Stir well.