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🍽️ Colorful Vegetable Salad with Artichokes

355 kcal · 30 min · 4 servings

Ingredients

• 600 g eggplants
• salt
• 200 g small artichokes
• 150 g green bell peppers
• 200 g tomatoes
• 1 tbsp lemon juice
• 2 garlic cloves
• 100 ml olive oil (for frying)
• pepper
• lemons (juice)
• 1 tsp sweet paprika powder
• a pinch of cayenne pepper
• salt
• pepper
• 4 tbsp olive oil
• 1 chili pepper
• 1 tbsp chopped parsley (for garnishing)
• 1 unwaxed lemon
• parsley (for garnishing)

Instructions

1. 1. Cut off the stems and the bottom ends of the eggplants.
2. 2. Cut the eggplants into slices about 0.5 cm thick.
3. 3. Salt both sides of the eggplant slices.
4. 4. Let the salted slices rest for 30 minutes.
5. 5. Cut the artichokes in half.
6. 6. Immediately drizzle the cut surfaces of the artichokes with lemon juice.
7. 7. Peel the bell peppers using a peeler.
8. 8. Halve the peeled bell peppers.
9. 9. Remove the stem end, seeds, and white membranes from the pepper halves.
10. 10. Cut the pepper flesh into rhombuses approximately 1.5 cm in size.
11. 11. Put the tomatoes briefly into boiling water.
12. 12. Shock the tomatoes immediately in cold water.
13. 13. Peel the cooled tomatoes.
14. 14. Quarter the peeled tomatoes.
15. 15. Remove the stem ends and seeds from the tomato quarters.
16. 16. Dice the remaining tomato flesh.
17. 17. Peel the garlic.
18. 18. Slice the garlic finely.
19. 19. Put the lemon juice and spices into a bowl.
20. 20. Whisk the ingredients for the dressing well.
21. 21. Stir the oil into the dressing.
22. 22. Remove the stem end from the pepper.
23. 23. Cut the pepper crosswise into thin rings.
24. 24. Remove the seeds from the pepper rings.
25. 25. Mix the pepper rings into the dressing.
26. 26. Pat the liquid released from the eggplant dry with kitchen paper.
27. 27. Heat the oil in a pan.
28. 28. Fry the eggplant slices in the pan until golden brown on both sides.
29. 29. Remove the fried eggplants from the pan.
30. 30. Let the eggplants drain well on kitchen paper.
31. 31. Fry the artichokes in the same pan.
32. 32. Turn the artichokes frequently.
33. 33. Fry the artichokes for about 8 minutes.
34. 34. Add the pepper rhombuses in the last 2 minutes.
35. 35. Fry the pepper rhombuses along with the artichokes.
36. 36. Add the tomatoes.
37. 37. Fry everything for another 1 minute.
38. 38. Season the vegetables with salt and pepper.
39. 39. Arrange the eggplants, artichokes, and the remaining vegetables on plates.
40. 40. Drizzle the vegetables with the dressing.
41. 41. Sprinkle the dish with the parsley.
42. 42. Wash the lemon.
43. 43. Dry the lemon.
44. 44. Cut the lemon into eighths.
45. 45. Garnish each plate with a lemon wedge and parsley.
46. 46. Serve the dish.

Nutrition per serving

• kcal: 355
• Protein: 4 g · Fett/Fat: 33 g · Carbs: 9 g