After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.
Submitted by
cheilan
Published on September 6, 2014
Total Time:
2 hrs 25 mins
Jump to Nutrition Facts
Cook Mode
(Keep screen awake)
Ingredients
6 medium red bell peppers, halved and seeded
4 small baby eggplants, halved lengthwise
salt and freshly ground black pepper to taste
4 tablespoons olive oil, divided, or more as needed
2 tablespoons balsamic vinegar
1 clove garlic, chopped
2 dashes chile sauce
1 (6 ounce) jar artichoke hearts
½ cup oil-packed sun-dried tomatoes, drained
4 large fresh basil leaves
Directions
Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
Bake in the preheated oven until beginning to char, about 45 minutes.
While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.
Cook’s Note:
Green, yellow, or orange bell peppers may be substituted for some of the red peppers.
Nutrition Facts (per serving)
| 315 | Calories |
| 17g | Fat |
| 39g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 315 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 2g | 12% |
| Sodium 336mg | 15% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 17g | 62% |
| Total Sugars 16g | |
| Protein 8g | 15% |
| Vitamin C 255mg | 284% |
| Calcium 55mg | 4% |
| Iron 2mg | 12% |
| Potassium 1385mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
