Roasted Eggplant Salad
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by Olga, on September 16, 2014

Cook Time: 30
Servings: 3-4


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.

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

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

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

Place eggplant on the baking sheet lined with baking paper.

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

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

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

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

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Welcome To My Blog!

Hi, my name is Olga.  I would like to welcome you to my site.

I created it first of all, to save my family’s recipes and then to share them with my friends and those who have tasted some Russian/Ukrainian food and liked it. But I also would like to introduce it to those who haven’t yet, but would like to.

I will try to keep my recipes simple, but there are few that might require more prep time or ingredients for preparation. You will also find some of my family’s favorite American recipes here and other international cuisines.

I thank you for visiting my site. I hope you will fall in love with Russian/Ukrainian food and will come back again.