More Great Recipes: Misc. Salad

Roasted Eggplant


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Member since 2007

Serves 4 | Prep Time 15 | Cook Time 25

Ingredients

1 jar roasted red peppers
1 medium to large eggplant.
1/4 cup oil plus drizzling oil
2 cloves of garlic (to taste)
Black pepper (to taste)
Salt (to taste)
1/4 cup cilantro, finely chopped
Sliced tomatoes.


Separately roast eggplants; roast well.


Make sure to poke holes in the eggplant so they won't explode in the oven.


Place the roasted, peeled and seeded eggplant in the blender until pureed. Add garlic, pepper, salt and 1/4 cup of olive oil to the lender and blend.


With this mass fill the inner part of the peppers.


Place peppers on individual salad plates.


Drizzle with a little bit of oil and sprinkle finely cut cilantro on top.


Serve with tomatoes.


Pairs Well With


Notes

A dash of local for every season
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