Roasted Eggplant Salad

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Ever wondered how to roast an eggplant.&nbsp; This goes well with Pita Bread, or just as a side dish.&nbsp; If you like this recipe be sure to check out more recipes from How to Cook Italian by <span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Guilano Hazan. <p />

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Ingredients [?]

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  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Freshly ground black pepper<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Salt<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">2 Tbsp. fresh lemon juice<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">3 Tbsp. extra virgin olive oil<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? small clove garlic <p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? small red onion<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1/3 English cucumber<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 red bell pepper<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 ? lbs. eggplant<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Guilano Hazan <p /></span>

Instructions

  1. To roast the eggplants, preheat a charcoal or gas grill or a broiler.  Alternatingly, you can simply use the open flame of a gas burner.  Roast the eggplants, turning as needed, until the skin is charred on all sides.  The time will vary depending on the cooking method you use.  The eggplant is cooked when it is soft and looks somewhat deflated.  Plate it on a plate to cool.  Trim and seed the pepper, then cut into 1/4-inch dice.  Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into -inch dice.  Peel and finely chop the onion.  Peel and finely chop the garlic. When the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.  Cut the eggplant into 1-inch squares (or smaller if using it as a spread), and place it in a colander in the sink or over a bowl for 5 to 10 minutes, or until you are ready to serve, to allow the excess liquid to drain.   Transfer the eggplant to a bowl and add the pepper, cucumber, onion, and garlic.  Stir in the olive oil and lemon juice and season with salt and pepper.  Serve at once or the salt will draw out too much moister from the vegetables.

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