Roasted Eggplant And Pepper Salad Recipe

Name: Roasted Eggplant And Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 2 red bell peppers; 1 green bell pepper; 1/4 c. finely chopped shallots; 2 Tbsp. olive oil; 2 Tbsp. lemon juice; 1 Tbsp. red wine vinegar; 1 clove garlic, finely chopped; salt and pepper; 1 can sardines in oil

Servings: persons

1 medium eggplant
2 red bell peppers
1 green bell pepper
1/4 c. finely chopped shallots
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1 clove garlic, finely chopped
salt and pepper
1 can sardines in oil

1
Roast eggplant and peppers until done.
2
Put in paper bag. Remove skins, seeds and membranes from peppers.
3
Peel skin from eggplant.
4
Cut eggplant and peppers into narrow strips.
5
Combine with remaining ingredients except sardines.
6
Gently toss in sardines and mix well.
7
Cover and refrigerate several hours or overnight.
8
Serve on diagonal slices of crusty Italian bread. Makes 4 to 6 servings.

983

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium eggplant, 2 red bell peppers, 1 green bell pepper, 1/4 c. finely chopped shallots, and more.

Yes, Roasted Eggplant And Pepper 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.

Roasted Eggplant And Pepper Salad

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