Roasted Capsicum Salad
1 Red Bell pepper
3-4 Garlic cloves
1/2 handful Parsley chopped
1 spn Lemon juice
Salt as per taste
Pepper as per taste
Olive oil-2 table spns
2 spoons of crushed coriander and mint leaves.
Poke holes or make slits in the eggplant and insert the garlic cloves in the slits made.
Smear a little oil all over the eggplant and roast it directly over the flame .
Once it’s properly roasted, peel off the charred skin and mince it with a knife.
Now follow the same procedure of roasting with the tomato as well as the Capsicum.
Mince the tomato,Capsicum as well as onion and mix well with lemon juice,pepper and salt as per taste and chopped coriander and mint leaves.
Salad is ready.
Chill and serve.
For the dip:
You skip the coriander and mint leaves leaves
and blend it to a smooth paste.
Garnish with chopped parsley and serve it chilled as a dip.