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La Belle Cuisine - More Salad Recipes

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Roasted Vegetable Salad
and Eggplant Salad



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"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar.

~ Oscar Wilde

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Red Bell Peppers on Sale, Marin, California
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Gigi’s Roasted Vegetable Salad

1 large eggplant (about 8 inches long)
1 red bell pepper
1 yellow bell pepper
2 firm tomatoes
2 tablespoons olive oil
2 tablespoons fresh lemon juice
4 garlic cloves minced
2 tablespoons minced onion
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
Chopped fresh rosemary to taste
Salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees F. Prick the eggplant 4 or 5 times with the tines of a fork. On an ungreased baking sheet bake the peppers 35 minutes and the eggplant 40 to 50 minutes, turning the vegetables every 10 minutes or so. About 25 minutes into the baking time, add the tomatoes and roast for about 10 minutes. The eggplant and peppers are done when they are tender and look somewhat collapsed. While they are still hot, place the peppers in a brown paper bag or wrap them in a kitchen towel.
Scoop the eggplant pulp from the skin. Though it will be mushy, chop any long strands of pulp. The pepper skins should rub off easily after about 10 minutes of steaming in the bag or towel. Chop the roasted peppers into
1/2-inch by 1/2-inch pieces.  Peel the tomatoes if desired and cut them in
half to remove the seeds and juice. Chop the tomato pulp into pieces roughly 1/2 inch by 1/2 inch.
Mix the roasted vegetables with the olive oil, lemon juice, garlic, onion,
herbs, salt and pepper. This salad is delicious served with hummus and pita bread. On its own, it can be served as an appetizer, dip, or sandwich filling
for pita bread.


And what the heck, while we're at it...


Eggplant Salad Santopadre
Gourmet Archives

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2 pounds eggplant
2 garlic cloves, minced
1/4 cup red wine vinegar
1/3 cup olive oil
1/3 cup vegetable oil
1/3 cup chopped fresh parsley
Freshly snipped dill
1 onion, minced
1 small red bell pepper, minced

Bake the eggplant, wrapped in foil, in a preheated 400-degree F. oven 40 minutes or until tender. Let it cool on a rack. Peel the eggplant, dice the flesh and arrange it in a serving dish.
Make the dressing:
In a food processor fitted with the steel blade, puree the garlic, vinegar, parsley, dill, and salt and pepper to taste until the dressing is smooth. Toss the eggplant with the dressing and garnish the salad with the onion and pepper. Chill the salad, covered, for 2 hours and serve it with Italian bread. Serves 4 to 6.

Featured Archive Recipes:
Sicilian Eggplant Salad
Grilled Vegetable and Pasta Salad with
Red Bell Pepper Dressing


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