How To Prepare Eggplant And Red Peppers Appetizer
I have to admit, I love to cook eggplant. So I am always on a lookout for more tasty eggplant recipes, whether they are recipes for main dishes, appetizers, antipasta, pasta sauce, dips or anything else.
So here is one of my very simple eggplant recipes. The recipe has just 6 ingredients (not counting salt and pepper), and it is very tasty. It is an antipasta salad or an appetizer on its own. You can make bruschetta out of it by placing it on a slice of bread. Or, you can put it on pasta.
Tools You Will Need To Prepare Eggplant And Red Peppers Appetizer
Knife
Cutting Board
Salad Bowl
Salad Spoon
Dinnerware dishes
Ingredients You Will Need To Prepare Eggplant And Red Peppers Appetizer
1 large eggplant
4 red bell peppers
2 cloves of garlic
1 tablespoon of basil
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
salt
pepper
How To Prepare Eggplant And Red Peppers Appetizer
Roast eggplant and red bell peppers. Let them cool, peel them and chop them into large pieces.
Mince the garlic and basil.
In a salad bowl, combine the eggplant, peppers, garlic, and basil. Dress with oil and vinegar and add salt and pepper to taste. Mix the ingredients together.
Serve this appetizer on its own or with bread or pasta.
So you don’t have to remove the eggplant’s seeds? Most eggplant recipes I read (OK, they’re all for baba ganouj) seem to tell you to roast the eggplant and then scrape out the seeds (which is REALLY hard) before chopping or otherwise moving to the next step. I’d heard this was because eggplant seeds can make the dish bitter. Is it really not necessary? (I’m such a lazy cook!)