Italian Style Eggplant & Pepper Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Eggplant,
2 large: Bell peppers, red or green
2 large: Celery stalks,
Olive oil for sauteeing,
2 each: Garlic cloves, minced
1/4 cup: Olive oil,
1/4 cup: Red wine vinegar,
1 tsp: Oregano,
Salt & pepper,
1/4 cup: Black olives, chopped
Directions:
Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in
oven. Wrap the two peppers & celery stalks individually in aluminum
foil & place them on rack as well. Bake for 30 minutes. Remove
peppers & celery & let cool. Bake eggplant for another 15 minutes.
It should be very tender & have collapsed. When vegetables are cool
enough to handle, peel eggplant, cut into several pieces & drain in a
colnder for 20 minutes. Squeeze out some of the excess moisture. Chop
peppers, removing stems & seeds. Leave in large pieces. Chop celery
into 1/2" pieces. Dice eggplant & combnie with peppers & celery in a
large bowl. Heat a few drops of olive oil in a skillet & saute the
garlic till golden. Add to hte bowl. Add remaining ingredients & mix
thoroughly. Cover & let stand for 1 hour at room temperature before
serving.
Source from luhu.jp
oven. Wrap the two peppers & celery stalks individually in aluminum
foil & place them on rack as well. Bake for 30 minutes. Remove
peppers & celery & let cool. Bake eggplant for another 15 minutes.
It should be very tender & have collapsed. When vegetables are cool
enough to handle, peel eggplant, cut into several pieces & drain in a
colnder for 20 minutes. Squeeze out some of the excess moisture. Chop
peppers, removing stems & seeds. Leave in large pieces. Chop celery
into 1/2" pieces. Dice eggplant & combnie with peppers & celery in a
large bowl. Heat a few drops of olive oil in a skillet & saute the
garlic till golden. Add to hte bowl. Add remaining ingredients & mix
thoroughly. Cover & let stand for 1 hour at room temperature before
serving.
Source from luhu.jp