A source of fiber and antioxidants, this salad promotes better digestion and strengthens the immune system. Its rich flavor and aroma from the roasted vegetables and garlic make it an ideal side dish or light main course.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Eggplant, Bell pepper, Tomato, Olive oil, Cilantro, Garlic, Table salt, Black pepper
Bake in the oven: 30 min. Slice: 10 min. Mix: 5 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Eggplants (600 g), bell peppers (300 g), and garlic (10 g) drizzle with olive oil (30 g). Bake at 200 °C for about 30 minutes, until the vegetables are soft.
Let the vegetables cool slightly. Peel the skin off the eggplants and peppers, and cut the flesh into large pieces. Squeeze the roasted garlic out of its skin.
Cut the tomatoes (300 g) into wedges, and chop the cilantro (20 g).
Mix the roasted vegetables with the tomatoes, cilantro, salt, and black pepper. If desired, add a little more olive oil.
If you have any questions about the recipe "Salad with Roasted Eggplant and Pepper", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
List of videos from YouTube about the keto version of the recipe "Salad with Roasted Eggplant and Pepper":
Leave your review about the recipe. "Salad with Roasted Eggplant and Pepper", if you have cooked according to it:
