Eggplant Al Fresco
From pink 15 years ago
- 45 minutes to make
- Serves 6
While it's cooking, you can smell the aroma of roasting eggplant, bell peppers and garlic throughout the kitchen. So delightful. Enjoy the dish as a main course accompanied by crusty bread, hunks of parmigiano and lots of hearty red wine.
Ingredients
- * 1 large American eggplant (or 3 Italian eggplants) shopping list
- * 2 green bell peppers shopping list
- * 1 red bell pepper shopping list
- * 2-3 large cloves of garlic shopping list
- * ½ cup fruity olive oil shopping list
- * sea salt shopping list
- * parsley shopping list
How to make it
- Preheat oven to 350 degrees F.
- Cut the eggplant into ½-inch cubes. Cut the bell peppers into ½-inch squares. Mix them in a large ceramic bowl.
- Add 2 to 3 cloves of finely minced garlic and the finely chopped Italian parsley. Stir in 1 teaspoon of sea salt. Then add the olive oil and mix together with a large spoon.
- Bake uncovered in the oven for 45 to 60 minutes, stirring every 15 minutes. The eggplant should be tender, but not mushy.
- Once the eggplant is tender, remove the bowl from the oven and allow to cool, stirring twice during the cooling. Once the dish is cool, taste test to determine if more salt is required.
- With a slotted spoon, place the eggplant in a ceramic serving dish or pie plate. Garnish with parsley. Serve at room temperature.
- Of course, you have to enjoy *wink*
The Rating
Reviewed by 7 people-
Great dish, love eggplant (specially the color) Marky
marky90
in Dearborn loved it
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Looks fantastic!
bluewaterandsand
in GAFFNEY loved it
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Like it!
shuga
in United States loved it
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