Eggplant salad with zucchini and baked paprika

Recipes - Eggplant salad with zucchini and baked paprika

Different versions of this recipe can be found in countries like Turkey, Greece and even Africa and in each part of the world the flavor retains something from the local specificity. The Romanian version is usually with sunflower oil and onion and in this case the recipe has a twist due to zucchini and paprika.


  •  2 big eggplants
  • zucchini
  • 2 baked paprika
  • onion
  • salt
  • oil
  • parsley

Directions for Eggplant salad with zucchini and baked paprika

Puncture eggplants with a knife or fork, then place them on a tray over baking paper and bake them in the oven at 390 degrees F for about 45 minutes. Turn them from side to side from time to time. When they are baked, remove them from oven and let them cool off. Then slice them into half and remove their core by using a spoon.

In the meantime cut the zucchini into cubes and boil them. Bake paprika and then peel it. Also cut the onion very smoothly. Wash and finely chop parsley. Put all the ingredients in a blender with a bit of oil and mix them very well. Enjoy!
Tags: eggplant, zucchini, paprika, onion, salt, oil, parsley, recipes Breakfast & appetizers

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