Brinjal and Capsicum Salad Recipe

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Brinjals – 4, medium
Green Capsicum – 1, seeded, thinly sliced
Onion – 1, small, thinly sliced
Tomatoes – 4, thinly sliced
Garlic – 2 cloves, crushed
Salt – 1 tsp
Red Chillies – 1/2 tsp
Cumin Powder – 2 tsp
Olive Oil – 5 tblsp
Juice of 2 Lemons
Parsley – 2 tblsp, chopped

1. Pierce the brinjals with a fork 2 to 3 times.
2. Place them whole in a hot oven and bake until they are soft, approximately 20 to 25 minutes.
3. Remove and keep aside to cool.
4. Peel off the skin, scraping off and retaining any flesh.
5. Chop the flesh and put in a large bowl.
6. Add the capsicum, onion, tomatoes and garlic.
7. Mix the spices with olive oil and lemon juice.
8. Pour this over the capsicum – brinjal salad and mix well.
9. Add the parsley.
10. Adjust seasoning if required.
11. Serve.

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