Eggplant Salad

Name: Eggplant Salad
Ingredients: 1 (1/4 lb.) white onion; 1 (1 lb.) eggplant; 2 sweet red peppers (preferably long Italian type); 1 (1/4 lb.) very ripe tomato; 1/2 tsp. crushed garlic; 1 Tbsp. minced parsley; 2 Tbsp. olive oil; 1 Tbsp. red wine vinegar; 1/4 tsp. Dijon mustard; pinch of salt; pepper mill; pinch of sugar

12 ingredients

5 steps

Ingredients

1 (1/4 lb.) white onion
1 (1 lb.) eggplant
2 sweet red peppers (preferably long Italian type)
1 (1/4 lb.) very ripe tomato
1/2 tsp. crushed garlic
1 Tbsp. minced parsley
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1/4 tsp. Dijon mustard
pinch of salt
pepper mill
pinch of sugar

Directions

1

Peel and quarter onion.
2

Cut stem from eggplant; cut in half lengthwise and put skin side up in ungreased roasting pan with lid, along with peppers and onion.
3

Roast, uncovered, at 375° for 17 minutes.
4

Turn onion and peppers and roast 17 minutes more.
5

Remove from oven; cover and let sit until cool.