Pulled Salad

Pulled Salad


  • 2 small eggplants
  • 2 small roasted red peppers
  • 1 baked garlic
  • Feta cheese
  • olive oil
  • fresh parsley
  • spices per your taste


Wash eggplants and stab with the fork and place in a baking dish covered with baking paper. Wrap garlic into foil and place next to the eggplant. Bake on 200 degrees until soften. The garlic will be finished first, touch it and if it’s already soft, it’s ready to be taken out of the oven. When the eggplant has cooled, dissolve it, discard the seeds if there are many and then chop the middle with your fingers. You don’t need the peel but if something goes into the salad, nothing terrible. Process the same with red peppers, remove the petiole and the seeds and also chop with your fingers. Of course, clean it from baked bark before doing so. Put everything in a bowl and squeeze the garlic out of the shell, it will be like a paste. Crumble the Feta cheese, stir all, pour olive oil and sprinkle with chopped parsley. Who likes sour can add some lemon juice. Take some good chrono bread and enjoy.

Pulled Salad

What do you think?

0 points
Upvote Downvote

Total votes: 0

Upvotes: 0

Upvotes percentage: 0.000000%

Downvotes: 0

Downvotes percentage: 0.000000%

Leave a Reply

Your email address will not be published. Required fields are marked *

Coconut Roll

Meatballs With Roasted Cauliflower