Ingredients

  • ¼ lb. pearl onions peeled
  • 1 lb. eggplants cut in half
  • 2 bell pepper, red
  • ¼ lb. tomatoes
  • 1 clove garlic minced
  • 1 tablespoon parsley minced
  • 2 tablespoons olive oil, virgin
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dijon mustard
  • salt and pepper

Directions

1. Place onions, eggplant halves (skin side up), and peppers on an ungreased roasting pan in a 375*F/190*C/GM 5 oven. Roast for 17 minutes, turn the peppers and onions and continue roasting for 17 minutes.
2. Peel and seed the peppers. Peel the eggplant. Chop the peppers, eggplant, onions and tomatoes into 1/2 inch pieces. Combine gently in a bowl with the garlic and parsley.
3. In a small bowl beat together with a whisk the oil, vinegar, mustard, salt & pepper. Mix gently into the vegetables. Chill and serve. Do NOT combine vegetables and dressing more than 1 hour in advance of serving.

Notes
Serving Ideas:Original serves 4-6 or 5.


Categories
Salads
Keywords
Salads
MacGourmet downloadEggplant Salad. To import, drag image to your MacGourmet recipe box.