Roasted Eggplant and Bell Pepper Salad
If you are in the mood for something light, tasty, and satisfying, try this eggplant salad. Composed of a mixture of roasted peppers, eggplant, diced pickles, some spices, a touch of lemon and olive oil makes this salad suitable for any occasion.
2 large eggplants
1 red bell pepper
1/4 cup of vegetable oil
2 tablespoons of olive oil
1 teaspoon of sweet paprika
2 large garlic cloves, diced
Juice of 1 lemon
1/4 cup of finely chopped cilantro
1/4 cup of finely chopped pickles
salt and pepper to taste
- Cut both eggplants into 1 inch thick slices, sprinkle salt on both sides and place in a large paper towel. This draining process will allow the eggplants to bring out the juices. Let the eggplant slices sit for about 30 minutes, rinse, and pat dry.
- Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Add chopped peppers, eggplant slices, and garlic cloves to the hot pan to fry for about 15 – 20 minutes, stirring often.
- Once the eggplant and peppers are fully cooked, turn off the heat and let everything cool. On a separate cutting board, chop the eggplant mixture and add to a bowl. Add 1 tablespoon of sweet paprika, 2 tablespoons of olive oil, the lemon juice, finely chopped cilantro, finely chopped pickles, and salt and pepper to taste.
- Serve the finished salad as a side or appetizer dish entry and enjoy!