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Roasted Eggplant and Bell pepper salad

 

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Roasted Eggplant and Bell pepper salad
 

 

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Recipe

Roasted Eggplant and Bell pepper salad

what would a festive meal be without some salads, i do so many eggplant ones but this is one of my absolute favs, tangy and delish, it keeps well in the frige for at least a week.

Times

  • Prep Time : 15min min
  • Cook Time : 45min min
  • Ready Time : 1 hour

Servings

Ingredients

  • 2 large eggplants
  • 6 red bell peppers
  • olive oil for roasting
  • 6-10 garlic cloves peeled and sliced thin
  • 4 tablespoons viniger
  • 1 tablespoon sugar
  • Salt and pepper

Directions

Preparation

1 pre heat oven to 350 degrees farenheight
2 ”zebra” peel the eggplants (peel leaving a strip of skin in between each peel) and cube, (remeber roasted veggies shrink so not too small) slice the bell peppers to be similar sizes.
3 toss the veggies on a baking sheet with some olive oil salt and pepper, roast for 45 min or until soft.
4 let cool, then throw all the veggies in a mixing bowl add the viniger sugar and sliced garlic, stir and enjoy.

Special instructions

what would a festive meal be without some salads, i do so many eggplant ones but this is one of my absolute favs, tangy and delish, it keeps well in the frige for at least a week.

Source:

my kitchen

About beckyalg

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Becky is a stay at home mom to four beautiful children living in northern israel. �

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