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Roasted Eggplant and Green Pepper Salad with Cucumber and Tomatoes



Galled patlagele in Romanian, this smoky-tasting, refreshing salad is perfect with lamb. It also holds its own when served by itself and accompanied by a good, warm flat bread.
Ingredients:
2 pounds common purple eggplant, cut in half lengthwise
2 large green peppers, cut in half lengthwise
1 medium-size Kirby cucumber cut in ¾-inch cubes (about ¾ cup)
2 to 3 large plum tomatoes, cut in ¾-inch cubes
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 small onion, finely chopped (about cup)
2 tablespoons finely chopped parsley
4 black olives (preferably Kalamata) for garnish
Salt and pepper to taste
Lettuce leaves
How to cook:
Place the eggplant and peppers, skin side up, on an aluminum-foil-lined jelly roll pan that has been coated with olive oil spray.
Place the pan on the lowest rack of an oven broiler. When the skins have been charred, carefully turn the vegetables over and broil the other side.
The peppers will be cooked first, in about 10 to 12 minutes, so remove them first.
When the eggplant is soft and the surface has darkened (about 15 to 20 minutes), remove the pan from the broiler and pierce the blackened skins with the point of a knife at several points and sprinkle them lightly with coarse salt. Let the egg plant cool completely, then drain off and discard any accumulated liquid.
Peel off the charred skin and cut the eggplant into 3 cubes or coarsely mash the flesh with a fork. Transfer to a medium-size bowl.
Peel off the blistered skins of the peppers and cut them into ½-inch cubes. Add to the eggplant along with the cucumber, tomatoes, oil, vinegar, onion, salt, and pepper to taste.
Stir in the parsley and spoon the mixture on lettuce leaves to serve. Top each serving with an olive.

Galled patlagele in Romanian, this smoky-tasting, refreshing salad is perfect with lamb. It also holds its own when served by itself and accompanied by a good, warm flat bread.

Ingredients:

2 pounds common purple eggplant, cut in half lengthwise

2 large green peppers, cut in half lengthwise

1 medium-size Kirby cucumber cut in ¾-inch cubes (about ¾ cup)

2 to 3 large plum tomatoes, cut in ¾-inch cubes

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 small onion, finely chopped (about cup)

2 tablespoons finely chopped parsley

4 black olives (preferably Kalamata) for garnish

Salt and pepper to taste

Lettuce leaves

How to cook:

Place the eggplant and peppers, skin side up, on an aluminum-foil-lined jelly roll pan that has been coated with olive oil spray.

Place the pan on the lowest rack of an oven broiler. When the skins have been charred, carefully turn the vegetables over and broil the other side.

The peppers will be cooked first, in about 10 to 12 minutes, so remove them first.

When the eggplant is soft and the surface has darkened (about 15 to 20 minutes), remove the pan from the broiler and pierce the blackened skins with the point of a knife at several points and sprinkle them lightly with coarse salt. Let the egg plant cool completely, then drain off and discard any accumulated liquid.

Peel off the charred skin and cut the eggplant into 3 cubes or coarsely mash the flesh with a fork. Transfer to a medium-size bowl.

Peel off the blistered skins of the peppers and cut them into ½-inch cubes. Add to the eggplant along with the cucumber, tomatoes, oil, vinegar, onion, salt, and pepper to taste.

Stir in the parsley and spoon the mixture on lettuce leaves to serve. Top each serving with an olive.

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This entry was posted on Wednesday, December 16th, 2009 at 1:53 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

One Response to “Roasted Eggplant and Green Pepper Salad with Cucumber and Tomatoes”

  1. Quiznos Red Wine Vinaigrette Calories Says:
    December 19th, 2009 at 5:03 pm

    [...] Roasted Eggplant and Green Pepper Salad with Cucumber and Tomatoes [...]