Eggplant and Red Pepper Salad

5 Japanese or Chinese eggplants
2 red bell peppers
3 large garlic heads
3 tablespoons balsamic vinegar
2 tablespoons parsley, chopped
2 teaspoons olive oil
salt and pepper to taste

Trim stems of eggplants and cut lengthwise into 6 equal pieces (if you cut it in half and then lay the cut side down it's easier to then cut into thirds). Remove stems and seeds from bell peppers. Cut into small squares. In a saucepan bring 2-3 quarts of water to a boil. Clean garlic heads and add to water. Let cook for about 10 minutes. Peel garlic. Brush eggplant, peppers and garlic with olive oil. Preheat grill. Grill everything in a grill basket or grill wok until tender and hot (about 12-15 minutes). Remove from grill and place in serving dish. Toss with vinegar and sprinkle with parsley. Season with salt and pepper.

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