Time 1h55m Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Position rack in top third of the oven and preheat to 450 degrees. Spray large heavy baking sheet with cooking spray. Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well. Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes. Scape vegetables and pan juices into a bowl, saving the garlic for the dressing. Combine the vinegar, cumin, salt, pepper and cayenne in a food processor. Peel the roasted garlic, add to the food processor. Puree until smooth. Toss the vegetables with 1/4 cup of the dressing. Cool, and let sit for a while to let the flavors develop. To serve: Bring to room temperature. Mound salad in center of large platter. Serve with the pita wedges.
Time 1h Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
Time 1h45m Yield 2 to 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter. Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant. Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.
More about “roasted eggplant aubergine and pepper salad recipes”
Time 1h5m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft. Allow the skin to turn black so as to give a smoky flavour to the salad. Skin aubergines while still hot and chop in small pieces. Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper. Garnish with olives and pepper rings. Serve with roast meat, and grilled or fried fish or as appetizer. Serves six.
