Preparation time: approx. 45 minutes (plus baking, cooling and frying time)
Per portion approx. 280 kcal / 1176 kJ
7 g P, 24 g F, 9 g CH
3 green peppers
1 tbsp fruit vinegar
150 ml vegetable oil
½ preserved lemon
150 g green olives, pitted
2 tbsp olive oil
juice of 1 lemon
1 tbsp freshly chopped parsley
1 Pre-heat the oven to 180 °C (Gas Mark 4). Wash and dry the peppers, then bake in the oven for 20 minutes until the skins turn black and start to blister. Remove from the oven. Leave to cool, then peel, deseed, and chop the flesh.
2 Wash, dry and trim the aubergines, then cut into 1 cm dice. Separate the eggs. Whisk the whites with the vinegar and ½ teaspoon of salt. Coat the aubergines in this mixture and fry in the hot oil. Remove from the pan and drain.
3 Peel the preserved lemon. Wash, dry and finely dice the peel. Combine the vegetables with the lemon peel and olives. Make a dressing from the olive oil, lemon juice, salt and pepper and pour over the salad. Sprinkle with the parsley to serve.