Roasted Eggplant Salad Recipe

Roasted Eggplant Salad Recipes

Ingredients :

2 small eggplant

1/3 cup cored chopped red bell pepper

1/3 cup cored chopped green bell pepper

2 cloves garlic, peeled and chopped

2 tbsp chopped fresh chives

1/4 cup peeled and chopped onion or scallions

about 1 tbsp seeded and chopped jalapeno pepper

salt and freshly ground black pepper

juice of 1 large lemon

4.5 tbsp good-quality olive oil

Method :

Preheat the oven to 400 degrees. Prick the eggplant in one or two spots with a small sharp knife and place on a sheet of aluminum foil or on a baking sheet. Roast the eggplant until they are tender and the skins are charred, 20-40 minutes, depending on the size of the eggplant. Remove from the oven and let the eggplant cool slightly. While the eggplant are still warm, peel off their skins, using your fingers or a small sharp knife. Cut the eggplant flesh into small chunks, or if you are going to serve the salad as a relish, chop the eggplant finely.

In a medium-size serving bowl, mix the bell peppers, garlic, chives, onion or scallions, jalapeno, salt and pepper. Add the warm eggplant and toss. Sprinkle with the lemon juice and olive oil and taste for seasoning.

Makes 4 servings; makes about 2 cups

This combination of roasted eggplant, sweet green and red peppers, spicy jalapeno peppers, scallions, and garlic, all tossed with lemon juice and olive oil, makes a light and refreshing salad. It has a silky texture and slightly smoky flavor from the roasted eggplant. You can serve this salad in any number of ways. It's delicious spooned over lightly buttered toast or a bagel, as a topping for bruschetta (grilled garlic bread), or as a dip for pita bread, cooked shrimp, or raw vegetables. If you finely chop the vegetables, and eggplant, you can also serve this dish as a relish with roasted meats, fish, or poultry. The salad can be refrigerated, covered, for several hours before serving.

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