Eggplant And Red Bell Peppers Salad.

1. 1

   ["Grill or broil 2 eggplants, slightly cool, peel the skin, and drain in a colander under a press for about 2 hours. (I prefer grilled or broiled eggplants to roasted because this way they have a smoky flavor and a light color).", "Roast and steam in a bowl covered with plastic wrap the bell peppers; then peel of the skin and discard seeds. Mince or press the garlic cloves.

2. 2

   In a small bowl whisk vinegar, lemon juice, salt, cayenne and black peppers, slowly blend in oil until combined and slightly emulsified.", "Transfer eggplants and peppers to a food processor, pulls while slowly adding the dressing.

3. 3

   For a chunkier consistency pulls just a few times or process for a smoother.", "The components of the salad can be made 1 day ahead.

4. 4

   Cover and chill the vegetables and dressing separately.

5. 5

   Bring to room temperature before serving."]

* Per serving · 4 servings · Values may vary.