Recipe courtesy of Alex Guarnaschelli

Roasted Eggplant Salad with Soy, Sesame and Charred Peppers

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 1 hr 10 min
  • Yield: 2 to 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

Related Pages