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.

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
additional:
25 mins
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

315 calories; protein 7.5g; carbohydrates 39.3g; fat 16.6g; sodium 336.2mg. Full Nutrition
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