Warm Roasted Eggplant, Pepper and Tomato Salad

Posted in Recipes

2 smallish eggplants                               4 sweet red or green peppers

4 ripe tomatoes                                            salt and pepper

1/3 cup olive oil                                            1 to2 tablespoons red wine vinegar

Wash and dry the eggplants. Peel them and cut into ¼ thick slices and place them in a bowl. Sprinkle a tablespoon or more salt on the eggplant slices and cover the slices with cold water. Let them stand for about 30 minutes. Drain the eggplant and pat dry.

Roast the peppers over open flame or under a preheated broiler until the skin is dark brown and blistered all over. Put the peppers in a plastic bag and close it tightly. Leave the peppers in the bag or about 30 minutes or until they are cool and soft. Remove the seeds and skin if desired. Cut the tops off the peppers and then cut the peppers into small strips. Place strips in a bowl.

Core the tomatoes then cut in half horizontally brush with oil and putt them on a baking sheet, cut side up. Brush both sides of the eggplant slices with oil and place alongside the tomatoes on the baking sheet. Broil until the eggplant slices are lightly golden on both sides and the tomato skins begin to wrinkle and the cut side begins to brown. Cut the eggplant slices into small strips and the tomatoes into medium-size chunks. Add the tomatoes and eggplant to the roasted peppers. Dress the vegetables with salt and pepped, olive oil and vinegar.

(if you omit the vinegar and add good crusty bread, this makes an excellent appetizer)

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