You are here

Eggplant & Pepper Salad

Veggie.Lover's picture
Eggplant & Pepper Salad can liven up any dinner spread with ease. This yummy salad will surprise your guests with its wonderful flavor and texture. I am quiet sure that the Eggplant & Pepper Salad will win you some fans!
Ingredients
  Unpeeled eggplant 1 Large
  Olive oil 1⁄4 Cup (4 tbs)
  Bell pepper 1 Medium, seeded and diced (Red / Green)
  Garlic 2 Clove (10 gm), minced / pressed
  Lemon juice 3 Tablespoon
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Sliced green onions 2 Tablespoon
  Lettuce leaves 4
Directions

With a fork, pierce eggplant in several places.
Place on a baking sheet; bake, uncovered, in a 400° oven for 40 to 45 minutes or until tender throughout when pierced.
Let stand until cool enough to handle, then cut into quarters.
Scoop out and dice pulp, discarding skin.
Place eggplant in a medium size bowl and set aside.
Heat oil in a medium size frying pan over medium heat.
Add bell pepper and garlic.
Cook, stirring often until almost tender.
Add bell pepper mixture to eggplant.
Mix in lemon juice and parsley, then season to taste with salt and pepper.
Cover and refrigerate for 1 to 3 hours to blend flavors.
Garnish with onions and, if desired, serve on lettuce leaves.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian

Rate It

Your rating: None
3.98889
Average: 4 (18 votes)