Melitzanosalata

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Salata de vinete cu ardei copti, Melitzanosalata, este un aperitiv simplu, dar gustos, de vinete si ardei copti, usturoi, patrunjel si ulei de masline din belsug, perfect pentru a intinge o bucata de paine proaspata si a ne bucura putin de mezele grecesti chiar la noi acasa.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

  • 2 vinete coapte (aproximativ 500 grame) / 2 baked eggplants (around 500 grams)
  • 3 ardei kapia copti / 3 red peppers
  • 2 catei de usturoi / 2 garlic cloves
  • Sucul de la 1/2 lamaie / Juice from 1/2 lemon
  • 50 ml ulei de masline / 50 ml olive oil
  • 2 linguri patrunjel verde / 2 tablespoons parsley
  • Sare / Salt

Scurgem foarte bine vinetele coapte si apoi le taiem, impreuna cu ardeii copti, in bucati mari de aproximativ 2 centimetri.

Punem legumele intr-un bol si adaugam sare, patrunjelul verde, usturoiul taiat marunt si sucul de lamaie.

Adaugam deasupra uleiul de masline si amestecam bine. In cazul in care doriti o reteta mai dietetica sau nu va face placere gustul uleiului de masline, puteti reduce cantitatea.

Lasam sa se imprieteneasca aromele la frigider pentru 1 – 2 ore si servim salata de vinete cu ardei alaturi de paine proaspata.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut Melitzanosalata, va recomand sa incercati si:

Salata de vinete cu chips de parmezan
Vinete Fatteh
Vinete cu sos harissa si crema de feta

English version

Melitzanosalata

Eggplant salad with roasted peppers, Melitzanosalata, is a simple but tasty appetizer of eggplant and roasted peppers, garlic, parsley and plenty of olive oil, perfect to spread on a piece of fresh bread and enjoy a bit of Greek meals right at our house.

Drain the backed eggplants very well and then cut them, together with the baked peppers, into large pieces of approximately 2 centimeters.

Put the vegetables in a bowl and add salt, green parsley, finely chopped garlic and lemon juice.

Add the olive oil on top and mix well. If you want a more dietary recipe or you don’t like the taste of olive oil, you can reduce the amount.

Let the flavors meld in the refrigerator for 1-2 hours and serve the eggplant and pepper salad with fresh bread.

You can find the video details of the recipe here.

If you liked Melitzanosalata, I recommend you try Salata de vinete cu chips de parmezan, Fatteh Eggplants, Eggplant with harissa sauce and feta cream.

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