Char Grilled Aubergine and Sweet Peppers Salad
by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 9055 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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