Vegetable Eggplant Salad
Wonderful Eggplant Salad - Roasted eggplant with sauteed onions, carrots and peppers. Can be made ahead. Great make ahead salad recipe.
Salad, Side Dish
medium eggplants, cut into 2" pieces
large carrots, julienned
medium sweet onion, sliced
table salt, divided
ground black pepper
garlic cloves, minced
medium tomatoes, sliced
red pepper, cut into strips
Line a large baking sheet with parchment paper, set aside. Preheat oven to 425F.
Cut eggplant into about 2” pieces. (I just slice the eggplant into three lengthwise. The tip I quarter and the other two into 6 pieces.)
Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated.
Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry.
Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.
Slice onions thin, julienne carrots and slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces. Slice tomatoes into medium sized pieces.
Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes.
Add tomatoes, eggplant, ground pepper, sugar and garlic. Sauté 2 minutes, stirring as needed.
Cool salad and refrigerate.