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Eggplant & Vegatable Salad


Eggplant and Vegetable Salad Servings: 4 -6 servings

Ingredients

  • Ingredients for Eggplant Vegetable Salad-

  • 2 lbs medium eggplants

  • 2 med/large carrots

  • 1 medium sweet onion

  • 3 tsp salt divided

  • ¼ tsp pepper

  • 1/2 tsp sugar

  • 4 garlic cloves minced

  • 2 Hungarian hot peppers*

  • 2 medium tomatoes

  • 1 red pepper

  • Herbs to taste

  • 5 Tbsp oil

Instructions

  1. Line a large baking sheet with parchment paper, set aside. Preheat oven to 425F.

  2. Cut eggplant into about 2” pieces.

  3. Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated. Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry. Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.

  4. Prepare vegetables: Slice onions thin, julienne carrots, slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces.

  5. Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes. Add tomatoes, pepper and garlic, sauté 1 minute.

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