Roasted Pepper And Eggplant Salad Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 4 small Japanese eggplants, cut in half lengthwise | ||
| Red onion | 1 Small, cut in half | |
| 1 medium red bell pepper, cut in half and seeded | ||
| 6 teaspoons olive oil, divided use | ||
| Feta cheese | 1/4 Cup (16 tbs), crumbled | |
| Balsamic vinegar | 3 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Dijon Mustard | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Basil leaves | 2 Teaspoon, minced | |
Directions
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.
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.
Chef
