Roasted Pepper And Eggplant Salad
|Japanese eggplants||4 Small, cut in half lengthwise|
|Red onion||1 Small, peeled and cut in half|
|Red bell pepper||1 Medium, cut in half and seeded|
|Olive oil||6 Teaspoon, divided use|
|Crumbled feta cheese||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||3 Teaspoon|
|Lemon juice||1 Teaspoon|
|Dijon mustard||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh basil leaves||2 Teaspoon|
Brush the eggplant, red onion and red bell pepper with some of the olive oil and place in the basket.
Roast for 15 to 20 minutes or until lightly browned.
Arrange the eggplant around the edge of a platter.
Separate the onion rings and place in the center of the platter.
Cut the peppers into strips and place around the onions.
Sprinkle with feta cheese.
To make the dressing, whisk the remaining olive oil, balsamic, lemon juice, mustard, garlic and minced basil in a small bowl.
Pour over the salad and serve immediately.