Roasted Eggplant and Capers
This takes a bit of prep time but it’s well worth it, I usually roast the eggplant a day ahead and refrigerate, this is best served at room temperature so if you are making the eggplant ahead you may want to heat slightly in the microwave to take the chill off,
Servings 4
INGREDIENTS:
2 medium eggplants (about 2-1/2 pounds)
roasted bell peppers in the jar (use equivalant to 2 large red bell peppers)
1 small red onion, finely chopped
4 tablespoons capers, or to taste
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
1/3 cup olive oil (along with the olive oil you can also add some of the juice from the jarred roasted red peppers for extra flavor)
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or adjust to taste
salt and fresh ground black pepper, to taste
feta cheese, use as much as you like, optional
INGREDIENTS:—————————————–
Preheat broiler.
Pierce eggplant several times with a fork; place on a foil-lined baking sheet.
Broil 30 minutes or until blackened, turning frequently; cool eggplant then peel and chop.
Combine the eggplant with all remaining ingredients in a medium bowl.
Season with salt and pepper to taste.
Allow to sit at room temperature for 30 minutes before serving.
If desired sprinkle feta cheese over the top.
Related posts:
- Grilled Eggplant And Caper Salad
Melitzanes me Feta (Baked Eggplant with Feta)
Roasted Eggplant And Olive Tomato Sauce With Fresh Herbs
Easy Basic Layered Eggplant Parmesan
Kitten’s Fried Italian Parmesan Eggplant Slices
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