Catalan Roasted Eggplant and Pepper Salad

6 Japanese or 2 small Italian eggplants (total 1 1/4 to 1 1/2 pounds)
2 large green bell peppers
2 large red bell peppers
1 or 2 small garlic cloves, minced (optional)
3 to 4 tablespoons virgin olive oil
salt and freshly ground pepper

Preheat the oven to 400 F. Rinse vegetables and pat dry. Prick each eggplant a few times with a fork and put in a roasting pan. Bake peppers 45 to 50 minutes, eggplant 50 to 60 minutes or until tender; turn vegetables once during roasting. Mix garlic with oil, salt, and pepper.

When pepper is done, transfer to a bowl and cover tightly; or wrap in a plastic bag. Let stand 10 minutes, then peel with aid of a paring knife. Halve and drain liquid from inside peppers. Remove core and quarter lengthwise. Peel eggplant with aid of paring knife. Quarter each eggplant lengthwise.

Alternate eggplant and pepper pieces on plates. Sprinkle with oil-garlic mixture, then with salt and pepper. Serve at room temperature.

Makes 4 to 6 appetizer or side-dish servings

From Faye Levy’s wonderful book International Vegetable Cookbook




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