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Warm Eggplant Salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Delicious warm eggplant salad with red pepper and balsamic, perfect as a vegetarian appetizer.
Ingredients:
  • 1 pound long Chinese eggplants
  • 2 teaspoons Italian seasoning, divided
  • salt to taste
  • 2 tablespoons olive oil, divided
  • 1 medium red bell pepper
  • 2 teaspoons white sugar
  • 0.5 tablespoon balsamic vinegar
  • 1 large clove garlic, crushed
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon chopped cilantro
Instructions:
  • Prepare the eggplants by trimming and halving lengthwise if needed. Slice into 1/4-inch pieces and season each slice with Italian seasoning and salt on both sides.
  • Heat up a griddle or heavy pan over high heat. Drizzle eggplant slices with 1 tablespoon of olive oil and cook until they are slightly charred, around 30 seconds per side.
  • Slice bell peppers thinly after removing the core. Season with salt and cook on a griddle or pan until lightly charred, approximately 30 seconds per side.
  • In a small bowl, combine the remaining olive oil, sugar, balsamic vinegar, and garlic to make the dressing. Stir in the remaining Italian seasoning.
  • Arrange half of the eggplant slices on a plate, then dollop with cream cheese. Add bell peppers and remaining cream cheese, then top with the rest of the eggplant. Drizzle dressing over the salad, garnish with cilantro, and serve warm, mixing just before serving.

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