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Pepper and eggplant salad

Recipe Information

Description:
Pepper and eggplant salad is a delicious American recipe usually served as a appetizer. It requires about 1 hour of prep time and about 15 minutes of cooking time for a combined total time of 1 hour, 15 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 1 Hour
Cook Time 15 Minutes
Total Time 1 Hour, 15 Minutes
Difficulty Easy
Main Ingredient Bell Peppers; Eggplant
Category Fruit; Vegetables
Meal Lunch; Dinner; Snack
Type Appetizer; Side Dish
Cuisine American
Cook Method Grilling
Diet

Ingredients

  • 2 1/2 pounds eggplant

  • 2 red bell peppers

  • 2 serrano peppers

  • 2 tablespoons lemon juice

  • 1 garlic clove, pressed

  • 2-4 tablespoons extra virgin olive oil

  • 2 tablespoons fresh parsley, chopped

  • Salt to taste

Directions

  • Grill the peppers, eggplant, and chilies over medium heat until soft and slightly blackened on both sides. Remove from heat and let sit for 30 minutes.

  • Mix the olive oil, garlic, lemon juice, parsley, and salt in a large bowl. Chop the vegetables and add them to the bowl.

  • Let sit for 30 minutes. Serve.

Nutrition

  • Calories: 91 cal

  • Total fat: 5g

  • Saturated fat: 1g

  • Monounsaturated fat: 4g

  • Cholesterol: 0mg

  • Sodium: 5mg

  • Carbohydrate: 12g

  • Fiber: 6g

  • Protein: 2g