EGGPLANT PEPPER RECIPE RECIPES

Name: Grilled Eggplant, Peppers and Onions
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: mediterranean
Ingredients: 4 small eggplants (about 2 pounds),u00A0sliced into 3/4-inch rounds; 2 medium onions, sliced into 3/4-inch rounds; 2 ripe bell peppers (or another type of large sweet pepper), halved and seeded; Extra-virgin olive oil; 1 tablespoon red wine vinegar; Salt and pepper; 1 tablespoon capers, rinsed and roughly chopped; Pinch of dried oregano; Pinch of crushed red pepper

GRILLED EGGPLANT, PEPPERS AND ONIONS RECIPE - NYT COOKING

Grilled Eggplant, Peppers and Onions Recipe - NYT Cooking image

The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.

Provided by David Tanis

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 small eggplants (about 2 pounds), sliced into 3/4-inch rounds
2 medium onions, sliced into 3/4-inch rounds
2 ripe bell peppers (or another type of large sweet pepper), halved and seeded
Extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper
1 tablespoon capers, rinsed and roughly chopped
Pinch of dried oregano
Pinch of crushed red pepper

Steps:

Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

Nutrition Facts : @context http//schema.org, Calories 88, UnsaturatedFatContent 3 grams, CarbohydrateContent 14 grams, FatContent 4 grams, FiberContent 5 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 547 milligrams, SugarContent 8 grams

SPICED PEPPERS AND EGGPLANT RECIPE | BON APPÉTIT

Spiced Peppers and Eggplant Recipe | Bon Appétit image

Pair this summery Spiced Peppers and Eggplant side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

Provided by Alison Roman

Total Time 30 minutes

Yield 4 Servings

Number Of Ingredients 10

Ingredients

4 garlic cloves
¾ tsp. coriander seeds, crushed
¾ tsp. cumin seeds, crushed
Pinch of saffron threads (optional)
4 sweet peppers, any color (about 1 lb.), cut into 2” strips
2 baby eggplants (about ½ lb.), quartered lengthwise, or ½ large eggplant, cut into 2x1” pieces
Kosher salt and freshly ground black pepper
2 Tbsp. red wine vinegar
1 cup torn fresh basil leaves
1/4 cup olive oil

Steps:

Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15–20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.

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