SAUTÉED EGGPLANT, PEPPERS AND ONIONS 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

EGGPLANT DELIGHT RECIPE | ALLRECIPES

Eggplant Delight Recipe | Allrecipes image

Sliced Eggplant topped with sliced onion smothered with cheese. You can make these ahead of time, just reheat and top with cheese before serving.

Provided by CWDORMAN

Categories Side Dish Vegetables Onion

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 tablespoons vegetable oil
1 medium eggplant, sliced into 1/2 inch rounds
1 medium onion, sliced into rings
½ cup shredded Cheddar cheese
salt and pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.

Nutrition Facts : Calories 201.2 calories, CarbohydrateContent 13.3 g, CholesterolContent 14.8 mg, FatContent 15.2 g, FiberContent 3.7 g, ProteinContent 4.9 g, SaturatedFatContent 4.6 g, SodiumContent 399.9 mg, SugarContent 5.4 g

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