Roasted Eggplant with Mediterranean Salsa
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Category
Breakfast
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Cusine
Mediterranean
What do you need?
How to make?
Ingredients
2 straight-sided eggplants, about 8-10 inches long
2 T + 2 T olive oil
salt and fresh ground pepper to taste
1 cup chopped Kalamata olives
12 oz. jar roasted red peppers, drained and chopped
1/4 cup finely diced red onion
2 T capers
2 T balsamic vinegar
1 tsp. Aleppo Pepper
Directions
Preheat oven to 400F/200C. Spray a baking sheet with non-stick spray or olive oil. Wash eggplant if needed and trim off both ends; then cut the eggplant into slices 1 inch thick. Lay eggplant slices out on a baking sheet, brush both sides with olive oil, and season with salt and fresh-ground black pepper to taste. Roast eggplant about 10 minutes, then turn them over and roast about 10 minutes more While the eggplant cooks drain the jar of red peppers in a colander placed in the sink; then pat peppers dry with paper towels. Chop the Kalamata olives and roasted red peppers into pieces not more than 1/2 inch across and finely chop the red onion. Toss together the olives, peppers, onion, and capers; then stir in the 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Season with Aleppo Pepper , fresh-ground black pepper Arrange several slices of eggplant on each plant and top with a generous amount of the Mediterranean Salsa.