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Recipe Collection

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Roasted Eggplant with Peppers

Roasted Eggplant with Peppers Related:   condiments & sauces, gluten-free, Israel & Middle East, July 4th, salads, Shabbat, vegan, vegetables & legumes, vegetarian

Prep time: 15 minutes + 30 minutes marinating

Cook time: 30–40 minutes

Yield: 4 servings

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Ingredients

  • 1 large eggplant
  • Canola oil, for rubbing
  • 1½ teaspoons kosher salt, plus more for sprinkling
  • ¼ cup red wine vinegar
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 small red onion
  • 3 garlic cloves
  • Fresh parsley, chopped

Preparation

  • Preheat a grill or broiler. Rub 1 large eggplant with canola oil and kosher salt. Grill or broil it whole for about 20 minutes per side, or until soft and cooked through. Let cool. Meanwhile, mix 1½ teaspoons kosher salt and ¼ cup red wine vinegar in a medium bowl. Core, seed, and finely chop a red and a green bell pepper. Finely chop 1 small red onion. Thinly slice 3 garlic cloves. Add the vegetables to the bowl, mix well and marinate at room temperature for at least 30 minutes or up to 2 hours. Drain. Halve the eggplant, scoop out the flesh and chop it. Add to the bowl and mix well. Arrange on a plate and top with chopped fresh parsley.
  • ROASTED EGGPLANT WITH PEPPERS is excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

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