Char Grilled Aubergine and Sweet Peppers Salad
by Tarla Dalal
09 Mar 2012
This recipe has been viewed 14084 times
Char grilled aubergine and sweet peppers are tossed with celery, walnut, parsley and olive oil dressing.
Char Grilled Aubergine and Sweet Peppers Salad recipe - How to make Char Grilled Aubergine and Sweet Peppers Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 big brinjal (baingan / eggplant) , cut into thick slices
1 red capsicum
1 yellow capsicum
1 green capsicum
olive oil for roasting
To Be Mixed Together For The Dressing
2 tbsp chopped celery (ajmoda)
1/4 cup chopped walnuts (akhrot)
2 tbsp chopped parsley
3 tbsp olive oil
salt and freshly ground black pepper powder to taste
For The Garnish
torn lettuce leaves
sprouted fenugreek (methi) seeds
Method
- Method
- Grill the aubergine/brinjal slices using little olive oil on a griller or an open flame till black. Keep aside.
- Grease the coloured capsicum with olive oil and pierce the capsicum using a fork. Roast on an open flame till the skin is charred. Deskin and cut the capsicum into big pieces.
- Arrange the aubergine and coloured capsicum on a plate and drizzle the dressing over it.
- Serve hot garnished with lettuce and sprouts.
Nutrient values per serving
| Energy | 180 cal |
| Protein | 2.6 g |
| Carbohydrates | 5.2 g |
| Fiber | 3 g |
| Fat | 16.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 506.4 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 111.3 mg |
| Folic Acid | 29.1 mcg |
| Calcium | 36.5 mg |
| Iron | 1.2 mg |
| Magnesium | 37.9 mg |
| Phosphorus | 68.3 mg |
| Sodium | 8.9 mg |
| Potassium | 234.9 mg |
| Zinc | 0.3 mg |
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