Eggplant And Red Bell Peppers Salad. – a delicious recipe with eggplants, red bell peppers, garlic, olive, red wine vinegar, kosher. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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
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
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
Cover and chill the vegetables and dressing separately.
5
Bring to room temperature before serving."]
356
kcal
Calories
15
g
Fat
45
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 -3 ripe but firm eggplants (about 11/2 pounds), 2 large red bell peppers, 4 garlic cloves, 1/2 cup olive or sunflower oil, and more.
Yes, Eggplant And Red Bell Peppers Salad. falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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