Eggplant Salad
Eggplant Salad is an moderately easy dinner. Made with 1 (1/4 lb.) white onion, 1 (1 lb.) eggplant, 2 sweet red peppers (preferably long italian type), 1 (1/4 lb.) very ripe tomato and 1/2 tsp. crushed garlic, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Peel and quarter onion.
Cut stem from eggplant; cut in half lengthwise and put skin side up in ungreased roasting pan with lid, along with peppers and onion.
Roast, uncovered, at 375Β° for 17 minutes.
Turn onion and peppers and roast 17 minutes more.
Remove from oven; cover and let sit until cool.
π· Perfect Pairings
Complete your meal with these
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