A Thracian roasted eggplant and red pepper salad with tomato, garlic, vinegar, olive oil, and parsley.
18 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roast the eggplants and peppers in the oven at 220°C for 22 minutes.
Place the roasted vegetables in a covered container for 8 minutes, then peel them.
Chop the eggplants and peppers coarsely, and cut the tomatoes into small cubes.
Mix the garlic, olive oil, vinegar, and salt in a separate bowl.
Toss the vegetables with the dressing without crushing them.
Sprinkle with parsley and rest the manca for 10 minutes so the flavor settles.
💡 Tip: After peeling the roasted vegetables, do not discard all their juices; a few spoonfuls carry the smoky flavor into the salad.
🍽️ Serving suggestion: Serve manca cold on a meze plate with optional toasted bread and olives.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~140
kcal calories
3
g protein
18
g carbs
7
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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