Delicious summer salad with good produce and few ingredients.
- 1 big eggplant
- 1 green bell pepper
- 1 red bell pepper
- 1/3 cup crumbled feta
- 6 big basil leaves
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper
- 2 tbsp canola oil
- Cut the eggplant in cubes. Place the pieces in a baking sheet with parchment paper. Add the two tablespoons of canola oil, salt and pepper. Mix with your hand. Place in the oven at 400°F for 45 minutes.
- Cut in cubes the bell peppers and chope basil leaves.
- When the eggplant is cooked, let it cool for 15 minutes. Then, you can mix the eggplant cubes, bell pepper and basil in a big bowl. Pour the olive oil and balsamic vinegar, salt and pepper and mix well. Ready to serve!
Keywords: Eggplant, salad, Mediterranean, basil, bell pepper