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Receta Italian Style Eggplant And Pepper Salad
by Global Cookbook

Italian Style Eggplant And Pepper Salad
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  Raciónes: 6

Ingredientes

  • 1 lrg Eggplant
  • 2 lrg Bell peppers, red or possibly green
  • 2 lrg Celery stalks Extra virgin olive oil for sauteeing
  • 2 x Garlic cloves, chopped
  • 1/4 c. Extra virgin olive oil
  • 1/4 c. Red wine vinegar
  • 1 tsp Oregano Salt & pepper
  • 1/4 c. Black olives, minced

Direcciones

  1. Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven.
  2. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 min. Remove peppers & celery & let cold. Bake eggplant for another 15 min. It should be very tender & have collapsed. When vegetables are cold sufficient to handle, peel eggplant, cut into several pcs & drain in a colnder for 20 min. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pcs. Chop celery into 1/2" pcs. Dice eggplant & combnie with peppers & celery in a large bowl. Heat a few drops of extra virgin olive oil in a skillet & saute/fry the garlic until golden brown. Add in to hte bowl. Add in remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.