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Ingredient
Roasted eggplant and red pepper salad
Introduce
Chef :
Courtney MainhartRoasted eggplant and red pepper salad
This cold salad is packed with flavor and can be enjoyed alone or as a side.
Ingredient
Food ration :
4-6 peopleCooking time :
30 minutes
4 oz
capers
5 cloves
garlic
3-4 tablespoons
olive oil drizzle
Cooking instructions
* Step 1
Cube eggplant and salt generously. Let it sit in a colander to drain. Then spread eggplant in a single layer on a baking sheet and pat dry with paper towels. Spray with olive oil and broil on high until roasted. Toss eggplant and broil a little more until well roasted. Let cool and add to bowl.
* Step 2
Spread garlic cloves, diced onion, and whole red peppers to baking sheet. Broil on high. Rotate red peppers to obtain char on all sides. Remove from oven once well roasted. Let cool. Remove charred skin from red peppers and cut into chunks. Dice roasted garlic cloves. Add all into the bowl with the eggplant.
* Step 3
Add capers, lemon juice, and olive oil.
* Step 4
Season to taste with black pepper and red pepper flakes. Toss until combine.
* Step 5
Cool in refrigerator and enjoy cold.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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