Capsicum and Eggplant Salad

  • 29/08/2005
  • Easy
  • 4
  • 50 min

Experience the richness of flavour Spanish style. Capsicum and eggplant roasted in the oven sound like a perfect summer lunch, however with added herbs and spices and refrigerated, it will turn in to a juicy salad!

Ingredients

  • 700 g eggplants
  • ½ teaspoon salt
  • 1,2 kg red capsicums
  • 3 garlic cloves
  • 1 teaspoon Vegeta Chicken Stock Powder
  • 3 tablespoons lemon juice
  • 6 tablespoons olive oil

Preparation

  1. 1.
    Slice the eggplants in 1-2 cm slices. Salt them and let stand for 15 minutes. Then dry off each slice with a paper towel.
  2. 2.
    Arrange the slices on an oven tray and cook in the preheated oven at 210 C, for about 15 minutes.
  3. 3.
    Place whole capsicums in the oven, on the same temperature for around 20 minutes. Remove from the tray and place into a bowl, cover and let cool. Peel and clean, remove the seeds and cut into strips.
  4. 4.
    Combine the vegetables, garlic, Vegeta Chicken Stock Powder, lemon juice and put in the fridge to cool.

Serving

Serve with cooked fillets.

Tip

Prior to cooking the eggplants and paprika, cover the tray with aluminium foil and spread with oil.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 208 / 869 - -
Fat g 14,09 - -
Carbohydrates g 21,09 - -
Dietary fibre g 6,97 - -
Protein g 3,09 - -
Sodium g 0,99 0 0
Vitamin A μg 1.149,95 29 23
Vitamin E mg 4,62 21 21
Vitamin C mg 385,95 515 429
Niacin mg 2,29 16 11
Potassium mg 622,71 17 17
Phosphorous mg 66,58 8 8
Magnesium mg 37,17 12 9

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)