Peppers and eggplant salad
A type of Bulgarian salad
Ingredients
1 eggplant
4 green peppers
2 tomatoes
1/2 cup walnuts, ground
1/2 cup vegetable oil
2 garlic cloves, crushed
some parsley
salt
vinegar
Preparation
Roast the eggplants and the peppers on a quick oven, grill, or open fire. Peel and cut into small pieces. Add the walnuts and garlic, and season with some of the oil, vinegar and salt. Mix well. Put the mixture in the serving dish and arrange the thinly sliced tomatoes on top. Sprinkle the cut up parsley and pour the remaining vegetable oil on them.
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