Roasted Red Pepper Salad Recipes
Ingredients
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2 large eggplants
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6 red bell peppers
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1 cup plain yogurt
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2 cloves garlic, minced
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1 tablespoon olive oil
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salt to taste
Directions
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Preheat the oven's broiler and set the oven rack
about 6 inches from the heat source. Line a baking sheet with aluminum
foil.
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Pierce the eggplants several times with the tip of a
paring knife. Place the eggplants and peppers onto the prepared baking
sheet. Cook under the preheated broiler until the skins of the peppers
and eggplants have blackened and blistered, about 5 minutes. Turn the
vegetables over and rearrange them on the baking sheet; roast until the
skins are blackened on all sides. Place the blackened peppers and
eggplants into a bowl, and tightly seal with plastic wrap. Set aside and
allow the vegetables to cool about 20 minutes. Once cool, remove the
skins and discard.
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Mix together the yogurt and garlic, and set aside.
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Finely chop the peeled roasted eggplant and transfer
it to a bowl. Drizzle with 1 tablespoon of olive oil and season with
salt to taste.
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Pull the stems and cores out of the roasted peppers,
remove any seeds, and stuff the peppers with the eggplant mixture. Top
with the garlic yogurt and serve.
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