Roasted Eggplant & Pepper Salad
Serve hot or cold on a bed of pasta, rolled in tortillas with lettuce, or
stuffed inside pita bread
Slice eggplant into ½ inch rounds and then into quarters. Place sliced eggplant into a large
mixing bowl. Marinate eggplant in lemon juice and 1 tsp. of sea salt for 1-2 hours. Preheat
the oven to 400°F. Discard the excess liquid from the eggplant. Place eggplant in a covered
crock or baking dish with the sliced peppers, onions, garlic, olive oil, and 1 tsp. sea salt. Mix
them all together and bake for 50-60 minutes, until the eggplant is tender.
Put the roasted vegetables in a large bowl. Add the cooked beans, zucchini, and basil
together. Serves 4-6.
Improvising tip: Let the roasted vegetables cool off before adding the other ingredients. Mix
together.
Serve hot or cold on a bed of pasta, rolled in tortillas with lettuce, or
stuffed inside pita bread
- 1 medium eggplant (2 cups), sliced
2 tsp. sea salt
Juice from one lemon
1 onion (1 cup), sliced
¼ cup extra virgin olive oil
2 peppers (2 cups) (any color), sliced
2 zucchinis, sliced in quarters
1 ½ cups cooked beans, such as anasazi or chickpeas
1 handful or bunch of fresh basil, torn or cut into bite-sized pieces
Slice eggplant into ½ inch rounds and then into quarters. Place sliced eggplant into a large
mixing bowl. Marinate eggplant in lemon juice and 1 tsp. of sea salt for 1-2 hours. Preheat
the oven to 400°F. Discard the excess liquid from the eggplant. Place eggplant in a covered
crock or baking dish with the sliced peppers, onions, garlic, olive oil, and 1 tsp. sea salt. Mix
them all together and bake for 50-60 minutes, until the eggplant is tender.
Put the roasted vegetables in a large bowl. Add the cooked beans, zucchini, and basil
together. Serves 4-6.
Improvising tip: Let the roasted vegetables cool off before adding the other ingredients. Mix
together.
- From: The Quick Organic Gourmet, by Leslie Cerier
Back to Recipe List
Recipes
