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Charred Red Bell Pepper Salad

This recipe was given to me by a first rate cook.  It's fun to do as long
as the smoke alarm doesn't go off, and absolutely delicious.

Roasted Eggplant and Bell Peppers (4 servings)

Bake at 500 degrees F. until soft, turning from time to time, about 1 hour:
3 medium whole eggplants
(They should smell a little burnt when done, and look blackish)

Broil until the skin blackens, turning to blacken them evenly all over:
3 -4 whole red bell peppers

When the peppers are blackened, put them carefully into a plastic bag,
close the bag and let them rest for 15-30 minutes to caramelize.

Broil the softened eggplants until their skin blackens thoroughly, turning
to blacken them all over.

Cut the eggplants in quarters, remove the seeds and the skin. Dice the egg
plant and in a bowl with:
1 cup minced green onions (include the white part)
2 T balsamic vinegar
Salt and freshly ground pepper to taste

Remove the bell peppers one at a time from the bag and carefully remove the
peel. Cut each pepper in half, and core, seed, and dice it. (Keep the
remaining peppers closed in the bag while you work). Add the bell peppers
and their juice to the eggplant mixture and stir in gently. Serve as is or
on rice or pasta.

The secret of this recipe is the smoky flavor resulting from broiling the
peppers and eggplant until their skin is black. It will take some courage
to do this the first time, because the peppers and eggplant are not done
until they look burnt.

V. H. Jergens