Char Grilled Aubergine and Sweet Peppers Salad
by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 14053 times
Char grilled aubergine and sweet peppers are tossed with celery, walnut, parsley and olive oil dressing.
Method- 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.
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Nutrient values (Abbrv) per serving
| Energy | 180 cal |
| Protein | 2.6 g |
| Carbohydrates | 5.2 g |
| Fiber | 3 g |
| Fat | 16.7 g |
| Cholesterol | 0 mg |
| Sodium | 8.9 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
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No review of this type was found
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