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Roasted Red Pepper Salad
February 06, 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 peppers and eggplant and even to peel them, but that is where it stopped being easy. It was hard to I get the seeds out of the pepper, keeping it intact and then it wasn't rigid enough to stand to be stuffed. The next time I will cut the peppers in half lengthwise and seed before roasting and use more smaller eggplants, with fewer seeds and just pile the filling in the pepper halves. But I will make them again - thanks, Asli!

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