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 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.
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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
