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Roasted Eggplant with Peppers and Cucumber

Roasted Eggplant with Peppers and Cucumber

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 1/2 lb 680 g eggplant
  • 1/2 tsp 2.5 ml garlic, chopped very fine
  • 1/2 cup 120 ml sweet red bell pepper, diced into 1/3-inch (1 cm) cubes
  • 1/4 cup 60 ml yellow bell pepper, diced like the red pepper
  • 1/2 cup 120 ml cucumber, diced like the bell pepper
  • 1 tbsp 15 ml chopped parsley
  • 2 tbsp 30 ml extra virgin olive oil
  • 2 tbsp 30 ml freshly squeezed lemon juice
  • Black pepper ground fresh from the mill
  • Salt

Equipment

  • Kitchen Knife
  • Cutting board

Method
 

  1. Wash the eggplant and roast it over charcoal, a gas burner, or under the broiler until the skin is charred and the eggplant is soft. Cool.
  2. Peel off as much skin as you can.
  3. Cut the flesh into strips less than 1 inch (2.5 cm) wide, removing blackish seeds if there are many. Drain in a colander set over a deep dish for at least 30 minutes.
  4. When liquid stops shedding, move eggplant to a bowl and toss with garlic, peppers, cucumber, parsley, olive oil, lemon juice, and black pepper. Add salt only when ready to serve.

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