Aubergine Salad From Bessrabia Recipe

1. 1

   Devora.

2. 2

   Prick the aubergine 3-4 time in the flesh, and BBQ them with the bell peppers , turning them until aubergines are soft and peppers are nicely BBQ.

3. 3

   Put them in a bowl, cover with nylon bag for 15 min.

4. 4

   Peel the bell peppers in running water and cut into small strips , put aside for later use.

5. 5

   On a board put the aubergines and make a cut in their length.

6. 6

   With a spoon, spoon out the flesh, spoon out as much as you can, Put in a colander to drain the liquid.

7. 7

   Mash them to pueree.At this stage my mother( Now I do) used to take just a portion which she wanted to prepare and the rest of the aubergine she put them in a container ,cover them with just a little on top with some oil, cover and keep in refrigerator for later use.

8. 8

   To finish the salad, You add in all remaining ingredients, Add in salt as much as you prefer.

9. 9

   Eat with country black bread.

10. 10

    Oh, dear, It does reminds me of mother.

* Per serving · 4 servings · Values may vary.

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