Eggplant salad is one of the most delicious appetizers.
When you mix the baked eggplants with zucchini and peppers (baked as well), you will reach another level of this salad.
The caramelized onion will bring a lot of flavour and elegancy to this salad.
You can add mayonnaise, if you like, for more consistency, but the simplest recipe is lighter.
-4 medium eggplants
-one bell pepper
-one small red onion
-olive oil and sunflower oil
Lightly grease the eggplants with some oil. Cut the onion. Sprinkle olive oil and salt over the onion. Bake them at 200 celsius degress for one hour (turning the eggplants after 30 minutes).
Wash and peel the zucchinis, cut in half lenghtwise, sprinkle with olive oil, oregano and thyme. Add the bell pepper and bake them under the eggplants pan.
After 30 minutes, turn the eggplants.
When baked, let the vegetables cool at room temperature.
The spiced zucchinis have an incredibible smell.
Peel the eggplants, while still warm. Let them drain for a few hours.
Mix the zucchini, the onion and the bell pepper.
Chop the eggplants and then add them in the food processor.
Mix well, gradually adding the oil. You can add some garlic, if you want. Add salt and pepper to taste.
In the end, you can add mayonnaise if you like it.
Serve it after well chilled in the refrigerator.
Decorate with tomato slices.
You can eat it with freshly baked bread or focaccia.