Mediterranean Salad with Roasted Bell Peppers and Eggplant

Preheat the oven to 180 °C.

Roast the bell peppers in the preheated oven for about 40 minutes. Place the hot bell peppers in a bowl, cover with cling film, and let them steam for 10 minutes. Then peel, wash, and pat dry. Discard the skin. Cut the bell peppers lengthwise, remove the stem and seeds. Cut the flesh into cubes of approx. 1 cm and place in a bowl.

Cut off the stem of the eggplant and cut the flesh into 2 cm cubes. Salt and let sit for 15 minutes. Then carefully pat dry the exuded water with kitchen paper. Heat plenty of vegetable oil in a pot and deep-fry the eggplant cubes in batches until golden brown. Place on a plate lined with kitchen paper to absorb excess fat.