Roasted Eggplant Salad

Name: Roasted Eggplant Salad (Melanzane Arrosto)
Total time: 30 min
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 tablespoons fresh lemon juice; Salt; Freshly ground black pepper; 1½ pounds eggplant; 1 red bell pepper or ½ red and ½ yellow bell pepper; 1 red bell pepper or ½ red and ½ yellow bell pepper; 1 red bell pepper or ½ red and ½ yellow bell pepper; ⅓ English cucumber; ¼ small red onion; ½ small clove garlic; 3 tablespoons extra virgin olive oil

Melanzane Arrosto

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This fragrant and refreshing salad is perfect for a picnic or summer buffet. If the eggplant is finely diced, it also makes a delicious topping for toast to serve as a canapé.

Ingredients

1½ pounds eggplant
1 red bell pepper or ½ red and

Europe
Italy
Starter
Summer
Gluten-free
Vegan
Mediterranean

Method

To roast the eggplants, preheat a charcoal or gas grill or a broiler. Alternatively, you can simply use the open flame of a gas burner.
Roast the eggplants, turning as needed, until the skin is charred on all sides. The time will vary depending on the cooking method you choose. The eggplant is cooked when it is soft and looks somewhat deflated. Place it on a pl