Peppers and eggplant salad

A type of Bulgarian salad

Peppers and eggplant salad


1 eggplant
4 green peppers
2 tomatoes
1/2 cup walnuts, ground
1/2 cup vegetable oil
2 garlic cloves, crushed
some parsley


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.

Email This Recipe

Email this recipe to you or to a friend.

100% no spam guaranteed.


Get a FREE Bulgarian cookbook with your online order!

Valid on all orders placed on the US, European and Australian online stores.
Start Shopping