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Roasted
Eggplant Salad
Source:
Fresh from the Farmer's Market by
Janet Fletcher
serves 6 |
Ingredients:
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1-1/2 pounds Japanese or Italian eggplants
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6 tablespoons plus 2 teaspoons extra virgin
olive oil
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salt and freshly ground black pepper
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1 head garlic
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1 red bell pepper
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1 golden bell pepper
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1/2 green bell pepper
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1 large red onion
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1/2 pound cherry tomatoes, halved
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1/4 cup coarsely chopped Italian parsley
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2 tablespoons red wine vinegar
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2 tablespoons balsamic vinegar
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Preheat oven
to 425 degrees F. Cut eggplants in half
lengthwise, then in 3/4-inch chunks. Place
in a bowl and toss with 4 tablespoons oil
and salt and pepper to taste; transfer to a
heavy baking sheet. Roast until just tender
and lightly browned, about 30 minutes,
stirring once or twice with a spatula to
make sure eggplant chunks aren't sticking to
the baking sheet. Transfer to a large,
shallow serving bowl.
Meanwhile, with a small knife, cut all
around the head of garlic at the "equator,"
penetrating the paper skin but not the
cloves.
Remove the papery outer layers from the top
half of the head (opposite the roots),
exposing the cloves. Place garlic on a large
square of aluminum foil and drizzle with 2
teaspoons olive oil. Loosely wrap the foil
around it, sealing edges tightly. Slip
garlic into oven alongside eggplants and
bake until cloves are soft, about 45
minutes.
`
Remove seeds and ribs from bell peppers. Cut
peppers and onion in 1-inch pieces. In a
large skillet, heat remaining 2 tablespoons
olive oil over high heat. Add bell peppers
and onions, season with salt and pepper and
saute until tender but not mushy, 8 to 10
minutes. Transfer to bowl with eggplant. Add
cherry tomatoes to skillet, season with salt
and pepper and saute just to heat them
through, about 1 minute; do not let them
lose their shape. Transfer to bowl with
eggplant and add parsley.
Squeeze the softened garlic out of the skins
into a small bowl and mash to a puree. Whisk
in vinegars. Pour about three-fourths of the
mixture over the vegetables and toss gently,
taking care not to break up the eggplant.
Taste and add more of the vinegar mixture,
salt or pepper if necessary. Serve at room
temperature. |
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Salads --
Vegetable Dishes --
Eggplant |
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Cooking Tips:
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