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Salads
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Vegetable |
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INGREDIENTS:
8 Japanese eggplants - (about 3 lbs)
1 lg red bell pepper roasted, peeled,
and chopped
1 head garlic roasted, peeled,
and mashed
2 tbs capers rinsed, and
coarsely chopped
1 cp Kalamata olives pitted, chopped
2 tbs chopped fresh coriander
2 tbs chopped fresh mint
1 tsp cumin seed toasted, ground
2 tbs balsamic vinegar
1 tbs fresh lime juice - (to 2)
3 tbs extra-virgin olive oil
salt to taste
freshly-ground black pepper; to taste
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DIRECTIONS:
Char eggplants directly over flame on all sides.
Place in bowl and cover with plastic wrap. Let stand for 10
minutes.
Carefully peel off charred skin. Roughly chop eggplants and place
in glass bowl with remaining ingredients.
Season to taste.
Servings: 6 |
