Créé avec l’IA
Spicy Eggplant Salad
20 min 200 kcal par portion Facile
Ingrédients
4 Portions
- eggplants2 medium
- cucumber1 medium
- olive oil1 tablespoon
- vinegar1 tablespoon
- chili powder1 teaspoon
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1/2-inch thick rounds and place them on a baking sheet.
- 3
Drizzle the eggplant slices with olive oil and season with salt and black pepper.
- 4
Roast the eggplants in the oven for about 20-25 minutes, or until they are tender and golden brown.
- 5
While the eggplants are roasting, peel and slice the cucumber into thin rounds.
- 6
In a small bowl, mix the vinegar and chili powder to create a dressing.
- 7
Once the eggplants are done, let them cool slightly, then combine them with the cucumber slices in a large bowl.
- 8
Pour the dressing over the eggplant and cucumber mixture and toss gently to combine.
- 9
Adjust the seasoning with additional salt and black pepper if needed.
