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My review
Roasted Red Pepper Salad
164
Asli Ocak
"This is a stuffed pepper salad, light and delicious!"
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Ingredients
1 h servings 415Original recipe yields 2 servings (6 stuffed peppers)
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Directions
{{model.addEditText}} Print- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Pierce the eggplants several times with the tip of a paring knife. Place the eggplants and peppers onto the prepared baking sheet. Cook under the preheated broiler until the skins of the peppers and eggplants have blackened and blistered, about 5 minutes. Turn the vegetables over and rearrange them on the baking sheet; roast until the skins are blackened on all sides. Place the blackened peppers and eggplants into a bowl, and tightly seal with plastic wrap. Set aside and allow the vegetables to cool about 20 minutes. Once cool, remove the skins and discard.
- Mix together the yogurt and garlic, and set aside.
- Finely chop the peeled roasted eggplant and transfer it to a bowl. Drizzle with 1 tablespoon of olive oil and season with salt to taste.
- Pull the stems and cores out of the roasted peppers, remove any seeds, and stuff the peppers with the eggplant mixture. Top with the garlic yogurt and serve.
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Reviews
Read all reviews 4Most helpful
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Newest
8/30/2011
I tried this and it tasted pretty good, a surprising mix of ingredients you wouldn't expect together, but well made. The problem I had was that the vegetables were pretty soggy once they had sa...
8/5/2011
We loved this salad! I did cut the peppers in half and use them more like boats. My children didn't care for it as much, but they don't care for bell peppers.
2/6/2013
This is an interesting salad, which I liked. I followed the directions and taste-wise, I just thought it needed a bit if lemon juice to brighten the sauce. It was easy enough to roast both the...