Roasted Eggplant and Bell pepper salad
what would a festive meal be without some salads, i do so many eggplant ones but this is one of my absolute favs, tangy and delish, it keeps well in the frige for at least a week.
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 2 large eggplants
- 6 red bell peppers
- olive oil for roasting
- 6-10 garlic cloves peeled and sliced thin
- 4 tablespoons viniger
- 1 tablespoon sugar
- Salt and pepper
Preparation
Preparation
1 pre heat oven to 350 degrees farenheight
2 "zebra" peel the eggplants (peel leaving a strip of skin in between each peel) and cube, (remeber roasted veggies shrink so not too small) slice the bell peppers to be similar sizes.
3 toss the veggies on a baking sheet with some olive oil salt and pepper, roast for 45 min or until soft.
4 let cool, then throw all the veggies in a mixing bowl add the viniger sugar and sliced garlic, stir and enjoy.
Special instructions
what would a festive meal be without some salads, i do so many eggplant ones but this is one of my absolute favs, tangy and delish, it keeps well in the frige for at least a week.
Source:
my kitchen
