Eggplant and roasted red pepper salad



This is a very easy to make salad that can also be served as an appetizer. It is super delicious and goes very well spread on a slice of baguette. It tastes even better the next day!


Ingredients (serves 4)
- 1 eggplant, diced
- 2 red peppers, cut into bite size pieces
- 1 onion, sliced not too thinly
- 3 Tablespoons extra virgin olive oil
- 1 garlic clove, mashed
- 1 Tablespoon balsamic vinegar, or more, to taste
- salt and pepper, to taste

Place the eggplants, red peppers and onion slices into an oven proof dish, toss with the olive oil, salt and pepper, and roast at 400 F until cooked. Place in a serving bowl and add the mashed garlic and the balsamic vinegar, to taste. Serve at room temperature or cold. Enjoy!




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