Click for Cookbook LOGIN
"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Eggplant Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Roasted Eggplant Salad is from Mais fica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. Japanese eggplant
6 Tbl. extra virgin olive oil
salt and pepper to taste
1 head of garlic
1 red bell pepper
1 yellow pepper
1/2 green bell pepper
1/2 lb. cherry tomatoes (halved)
1/4 cup coarsely chopped Italian parsley
2 Tbl. red wine vinegar
2 Tbl. balsamic vinegar

Directions:
Directions:
Preheat oven to 425║.
Cut eggplant into 3/4 inch chunks.
Place in a bowl and toss with 4 tablespoons oil, 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 the chunks aren't sticking to the sheet.
Transfer to a large, shallow bowl.
Meanwhile, with a small knife, cut 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 foil and drizzle with 1 tablespoon olive oil.
Loosely wrap the foil around it, sealing edges tightly.
Slip the garlic into oven alongside eggplant and bake until cloves are soft, about 45 minutes.
Remove seeds and ribs from bell peppers.
Cut peppers into 1 inch pieces.
In a large skillet, heat remaining 1 tablespoon olive oil over high heat. Add peppers and onion.
Season with salt and pepper and sautÚ until tender, but not mushy, about 8 minutes.
Transfer to bowl with eggplant.
Add cherry tomatoes to the skillet adding salt and pepper if needed.
Saute just to heat through, about 1 minute. Transfer to bowl with eggplant.
Add parsley. Squeeze the garlic out of the skins in a small bowl and mash to a puree.
Whisk in vinegars. Add gently add a little bit at a time to the eggplant mixture.
Taste and add more vinegar if needed.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours start to finish if you have the sauces made ahead of time
Personal Notes:
Personal Notes:
If you like eggplant this is a great salad to have, especially in the summer.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

11W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!