Salad of Roasted Peppers and Eggplants with Nuts is a flavorful and hearty salad that combines the smoky sweetness of roasted vegetables with the crunch of nuts. It’s a versatile dish that can be served warm or at room temperature. Here’s a simple recipe:
Salad of Roasted Peppers and Eggplants with Nuts
Ingredients:
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For the Salad:
- 2 large red bell peppers
- 1 large eggplant
- 1 tablespoon olive oil (for roasting)
- ¼ cup nuts (such as walnuts, almonds, or pine nuts), toasted
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
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For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper, to taste
Instructions:
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Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Cut the red bell peppers in half, remove the seeds and membranes, and place them cut side down on a baking sheet.
- Cut the eggplant into 1-inch cubes and toss with 1 tablespoon olive oil. Spread the cubes on the same baking sheet or a separate one.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until the peppers are charred and the eggplant is tender. For best results, turn the eggplant cubes halfway through cooking.
- Remove the peppers from the oven and place them in a bowl covered with plastic wrap to steam for about 10 minutes. This makes peeling the skin easier. After steaming, peel off the skins and cut the peppers into strips.
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Prepare the Nuts:
- Toast the nuts in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Be sure to stir frequently to prevent burning. Set aside.
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Make the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined.
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Assemble the Salad:
- In a large bowl, combine the roasted red peppers, roasted eggplant, sliced red onion, and minced garlic.
- Drizzle with the prepared dressing and toss gently to coat the vegetables evenly.
- Sprinkle the toasted nuts and chopped fresh parsley over the top.
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Serve:
- Serve the salad warm or at room temperature. It’s perfect on its own or as a side dish.
Optional Variations:
- Add Cheese: Crumbled feta or goat cheese adds a creamy, tangy element.
- Add Greens: Toss in some fresh spinach or arugula for added greens.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for some heat.
This salad of roasted peppers and eggplants with nuts is a delicious, nutritious, and satisfying dish that’s sure to impress. Enjoy!
