Roasted Eggplant And Red Pepper Salad Recipe by Courtney Mainhart
Cooking Instructions 30 minutes 1 Cube eggplant and salt generously. Let it sit in a colander to drain. Then spread eggplant in a single layer on a baking sheet and pat dry with paper towels. Spray with olive oil and broil on high until roasted. Toss eggplant and broil a little more until well roasted. Let cool and add to bowl. 2 Spread garlic cloves, diced onion, and whole red peppers to baking sheet. Broil on high. Rotate red peppers to obtain char on all sides. Remove from oven once well roasted. Let cool. Remove charred skin from red peppers and cut into chunks. Dice roasted garlic cloves. Add all into the bowl with the eggplant. 3 Add capers, lemon juice, and olive oil. 4 Season to taste with black pepper and red pepper flakes. Toss until combine. 5 Cool in refrigerator and enjoy cold. 1 Cube eggplant and salt generously. Let it sit in a colander to drain. Then spread eggplant in a single layer on a baking sheet and pat dry with paper towels. Spray with olive oil and broil on high until roasted. Toss eggplant and broil a little more until well roasted. Let cool and add to bowl. 1 Cube eggplant and salt generously. Let it sit in a colander to drain. Then spread eggplant in a single layer on a baking sheet and pat dry with paper towels. Spray with olive oil and broil on high until roasted. Toss eggplant and broil a little more until well roasted. Let cool and add to bowl. 2 Spread garlic cloves, diced onion, and whole red peppers to baking sheet. Broil on high. Rotate red peppers to obtain char on all sides. Remove from oven once well roasted. Let cool. Remove charred skin from red peppers and cut into chunks. Dice roasted garlic cloves. Add all into the bowl with the eggplant. 2 Spread garlic cloves, diced onion, and whole red peppers to baking sheet. Broil on high. Rotate red peppers to obtain char on all sides. Remove from oven once well roasted. Let cool. Remove charred skin from red peppers and cut into chunks. Dice roasted garlic cloves. Add all into the bowl with the eggplant. 3 Add capers, lemon juice, and olive oil. 3 Add capers, lemon juice, and olive oil. 4 Season to taste with black pepper and red pepper flakes. Toss until combine. 4 Season to taste with black pepper and red pepper flakes. Toss until combine. 5 Cool in refrigerator and enjoy cold. 5 Cool in refrigerator and enjoy cold. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stuffed Poblano peppers Shrimp scampi Roast chicken Chicken Cacciatore Enchiladas suizas lasaña Stuffed Poblano peppers Shrimp scampi Roast chicken Chicken Cacciatore Enchiladas suizas lasaña Sorghum(jowar) roti Chole Vegetable Balls Sorghum (Jowar) Upma High protein healthy nutritious sorghun(Jowar) ladoo Egg Roll Up Salsa verde Farmer Sloppy Joe's Enchiladas suizas lasaña Spicy jolly buffalo wings Dragon Fruit Mocktail Sorghum(jowar) roti Chole Vegetable Balls Sorghum (Jowar) Upma High protein healthy nutritious sorghun(Jowar) ladoo Egg Roll Up Salsa verde Farmer Sloppy Joe's Enchiladas suizas lasaña Spicy jolly buffalo wings Dragon Fruit Mocktail