Warm Eggplant Salad
It tastes so good you can eat it as a main dish! Try it on top of grilled bread slices.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound long Chinese eggplants
- 2teaspoons Italian seasoning, divided
- salt to taste
- 2tablespoons olive oil, divided
- 1medium red bell pepper
- 2teaspoons white sugar
- ½tablespoon balsamic vinegar
- 1large clove garlic, crushed
- 2tablespoons cream cheese, softened
- 1tablespoon chopped cilantro
Instructions
Step 1
Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.Step 2
Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.Step 3
Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.Step 4
Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.Step 5
Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.