Roasted Eggplant Salad
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by Olga, on September 16, 2014

Cook Time: 30
Servings: 3-4

Ingredients:

3 medium eggplants
1 red bell pepper
3 table spoons of olive oil
2 clove garlic, minced
3 table spoon balsamic vinegar
pinch of ground black pepper

Here is another delicious dish to make with an eggplant.

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Rince eggplants, cut off the stem and peel the skin.

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Cut eggplant in wedges half length. Sprinkle with salt and keep it in colander for 15 minutes, letting the bitter juices drip off.

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Pat the wedges dry with the paper towel. Combine olive oil, vinegar,  garlic and pepper and  sprinkle evenly over the wedges.

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Place eggplant on the baking sheet lined with baking paper.

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Rince and clean peppers from seeds and cut into wedges as well.
Sprinkle with the same mixed solution.

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Roast eggplant and pepper in the oven at 350F for about 40 minutes, or until soft.

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Let the vegetable cool.
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Peel the skin off of the pepper. It’s not always easy, but you may leave it on.

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Cut pepper strips in desired length.
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Combine vegetables together and serve.

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