Roasted Eggplant and Pepper Salad with Sesame Dressing
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Roasted Eggplant and Pepper Salad with Sesame Dressing
Ingredients
- Eggplants - 1 piece
- Red Long Chili Peppers - 1 piece
- Tomatoes - 2 pieces
- Sweet Red Onion - 1 head
- Garlic - 0.1 oz
- Scallions - 4 stalks
- Olive Oil - 3 tablespoons
- Black sesame seeds - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Black sesame seeds - 1 tablespoon
- Cilantro - 1 bunch
- Lemon - ½ piece
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Place the eggplant and pepper in the oven for 40 minutes, turning them over after 20 minutes.
Step 3
Put them in an airtight container and refrigerate for 1–2 hours. They can also be left overnight.
Step 4
Scoop out the roasted insides of the eggplant, peel the skin off the pepper and remove the seeds, discarding the skin.
Step 5
Chop the eggplant, pepper, and tomatoes randomly, and chop the red onion coarsely, then mix in a salad bowl.
Step 6
Finely chop the cilantro and green onion and add to the vegetables. Mix well.
Step 7
Grate the zest of half a lemon, then squeeze the juice from it (do this in this order, as grating the zest from a squeezed lemon is quite a task).
Step 8
Crush the garlic with the side of a knife and chop finely.
Step 9
Combine the chopped garlic, soy sauce, lemon juice and zest, olive oil, and sesame oil in a glass jar. Close the lid and shake well to mix thoroughly.
Step 10
Pour this dressing over the vegetables, mix, taste, add salt and pepper, and mix again.
Step 11
Top with black sesame seeds for garnish.
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