Eggplant and Red Bell Peppers Salad.

By Kukla
June 22, 2011
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Author Notes: Eggplants and Bell Peppers are, in my opinion, a classical combination.
Prepared together or in deferent dishes, they are so versatile and tasty.
This salad is a perfect appetizer or an accompaniment to many grilled meat dishes and also makes a delicious sandwich when spread on bread and topped with tomato slices.
You can substitute Red Bell peppers with any other or an assortment of peppers; Red Wine vinegar with flavored vinegars or any you like.
Cayenne pepper can be substitute with red pepper flakes or small diced Jalapeno or Serrano peppers.
Some times I add 1 teaspoon of ground cumin or coriander.

Serves: 8 to 10.

  • • 2 -3 ripe but firm eggplants (about 11/2 pounds)
  • • 2 large red bell peppers
  • • 4 garlic cloves
  • • • 1/2 cup olive or sunflower oil
  • • 1/3 cup red wine vinegar
  • • 11/2 teaspoons kosher or sea salt
  • • 1 teaspoon freshly ground black pepper
  • • Pinch or two of cayenne pepper
  • • Pinch or two of cayenne pepper
  1. Grill or broil 2 eggplants, slightly cool, peel the skin, and drain in a colander under a press for about 2 hours. (I prefer grilled or broiled eggplants to roasted because this way they have a smoky flavor and a light color).
  2. Roast and steam in a bowl covered with plastic wrap the bell peppers; then peel of the skin and discard seeds. Mince or press the garlic cloves. In a small bowl whisk vinegar, lemon juice, salt, cayenne and black peppers, slowly blend in oil until combined and slightly emulsified.
  3. Transfer eggplants and peppers to a food processor, pulls while slowly adding the dressing. For a chunkier consistency pulls just a few times or process for a smoother.
  4. The components of the salad can be made 1 day ahead. Cover and chill the vegetables and dressing separately. Bring to room temperature before serving.

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