Best 2 Roasted Eggplant Salad With Soy Sesame And Charred Peppers Recipes
**Roasted Eggplant Salad with Soy-Sesame and Charred Peppers: A Symphony of Sweet, Smoky, and Savory Flavors**
Embark on a culinary journey with our roasted eggplant salad, where smoky roasted eggplants harmonize perfectly with the sweet charred peppers, all drizzled in a tantalizing soy-sesame dressing. This delightful salad is a vibrant symphony of flavors and textures that will tantalize your taste buds. Discover the perfect balance of smoky, savory, and sweet in every bite, as the roasted eggplants and peppers blend seamlessly with the tangy dressing. Indulge in this delectable salad as a refreshing appetizer or a light and satisfying main course. Explore the detailed recipe inside to recreate this culinary masterpiece in your own kitchen.
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
ROASTED EGGPLANT AND PEPPERS
Make and share this Roasted Eggplant and Peppers recipe from Food.com.
Provided by MMTRIP
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place eggplant, peppers, and onion in a nonstick baking dish.
- Drizzle with oil.
- Bake for 20 minutes, basting frequently.
- Arrange on a serving dish and garnish w/ basil.
Nutrition Facts : Calories 179.8, Fat 14, SaturatedFat 2, Sodium 5.5, Carbohydrate 14.3, Fiber 6, Sugar 7.1, Protein 2.2
Tips:
- Choose eggplants that are small, firm, and smooth, with deep purple skin. Avoid eggplants that are large, soft, or have blemishes.
- To prevent the eggplant from absorbing too much oil, slice it thinly and sprinkle it with salt before roasting. This will help to draw out the moisture.
- Roast the eggplant at a high temperature (400°F or 200°C) for a short amount of time (about 20 minutes). This will help to caramelize the edges of the eggplant and give it a smoky flavor.
- Let the eggplant cool slightly before handling it. This will help to prevent it from breaking apart.
- Use a sharp knife to cut the eggplant into small pieces. This will help to prevent the eggplant from becoming mushy.
- Add the charred peppers to the salad while they are still warm. This will help to release their flavor.
- Serve the salad immediately, or store it in the refrigerator for up to 2 days.
Conclusion:
This roasted eggplant salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The combination of roasted eggplant, charred peppers, and soy-sesame dressing is sure to please everyone at your table.
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