Char Grilled Aubergine and Sweet Peppers Salad
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 8679 times
Char grilled aubergine and sweet peppers are tossed with celery, walnut, parsley and olive oil dressing.
- Grill the aubergine/brinjal slices using little olive oil on a griller or an open flame till black. Keep aside.
- Grease the coloured capsicum with olive oil and pierce the capsicum using a fork. Roast on an open flame till the skin is charred. Deskin and cut the capsicum into big pieces.
- Arrange the aubergine and coloured capsicum on a plate and drizzle the dressing over it.
- Serve hot garnished with lettuce and sprouts.
Nutrient values (Abbrv) per serving
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