ROASTED EGGPLANT SALAD WITH SOY, SESAME AND CHARRED PEPPERS
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h45m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter.
- Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant.
- Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.
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Mohammad Raihan
[email protected]I've made this salad several times now and it's always a crowd-pleaser.
Hossain 101
[email protected]This is a great salad to make ahead of time. It actually tastes better the next day.
Shyam prasad Dhungana
[email protected]I love the contrast of textures in this salad. The roasted eggplant is soft and creamy, while the charred peppers are crispy and slightly sweet.
Loris Citaku
[email protected]This salad is a great way to get your veggies in. It's also very filling and satisfying.
Yaniv Shmuel
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this salad. The dressing is amazing!
Kareem Rajpoot7421
[email protected]This salad was a hit at my last party. Everyone loved the unique flavor combination.
Babalwa Nolubabalo
[email protected]The charred peppers add a nice touch of sweetness and smokiness to the salad. I also love the addition of the toasted sesame seeds.
Khan Sab099
[email protected]This salad is so delicious and refreshing! The dressing is light and flavorful, and the roasted eggplant has a lovely smoky flavor. Will definitely be making this again.
Jahangir Hossain
[email protected]Love this salad! I used a Japanese eggplant this time, but next time I'll try a regular eggplant like the recipe calls for.
Nanteza Sumayya
[email protected]This salad is a great way to use up leftover roasted eggplant. I had some in the fridge and was looking for a new way to use it. This salad hit the spot!
Eddie Barrientos
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The roasting process brings out a wonderful flavor that is both smoky and nutty.
folashade olaleye
[email protected]This roasted eggplant salad is an absolute delight! The smokiness of the eggplant pairs perfectly with the sweetness of the charred peppers and the tangy soy-sesame dressing. I followed the recipe to a T and it turned out beautifully.