Roasted Eggplant and Bell Pepper Salad

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1 medium eggplant
1 medium-large red-bell pepper.
3 cloves garlic
a little lemon juice

1. Roast the eggplant. Heat oven to 450 degrees F, puncture the eggplant with a fork in several places, put it in oven on non-stick pan. turn every 20 minutes. Take it out after 45 minutes. When it has cooled scoop out the insides.

2. Roast the pepper. Put the pepper right on the burner (gas) with medium flame and turn as the skin gets black, or stick it in the broiler until the skin is black - turn once for evenness. Put in a bag for ten minutes to let it steam and then remove the peel under cold water, if necessary, and remove the core/seeds.

3. Mash the eggplant, dice the pepper, mash/dice the garlic and mix it all together.

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