directions
-
1
Brush the eggplant, red onion and red bell pepper with some of the olive oil and place in the basket
-
2
Roast for 15 to 20 minutes or until lightly browned
-
3
Arrange the eggplant around the edge of a platter
-
4
Separate the onion rings and place in the center of the platter
-
5
Cut the peppers into strips and place around the onions
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6
Sprinkle with feta cheese. To make the dressing, whisk the remaining olive oil, balsamic, lemon juice, mustard, garlic and minced basil in a small bowl
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7
Pour over the salad and serve immediately.
ROASTED PEPPER AND EGGPLANT SALAD
ingredients
- 4 small Japanese eggplants,
- cut in half lengthwise
- 1 small red onion, peeled and cut in half
- 1 medium red bell pepper,
- cut in half and seeded
- 6 teaspoons olive oil, divided use
- 1/4 cup crumbled feta cheese
- 3 teaspoons balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 teaspoons minced fresh basil leaves