Roasted Eggplant Salad

Name: Roasted Eggplant Salad
Yield: 8
Ingredients: 8 eggplants; 2 tablespoons of garlic; 1/2 cup of olive oil; 1/2 cup of balsamic vinegar (available at supermarkets); 1 bell pepper, diced; Salt and olive oil to taste

1
8 eggplants
2
2 tablespoons of garlic
3
1/2 cup of olive oil
4
1/2 cup of balsamic vinegar (available at supermarkets)
5
1 bell pepper, diced
6
Salt and olive oil to taste

Ingredients

1
8 eggplants
2
2 tablespoons of garlic
3
1/2 cup of olive oil
4
1/2 cup of balsamic vinegar (available at supermarkets)
5
1 bell pepper, diced
6
Salt and olive oil to taste

Directions

1
Slice the eggplants with skin into horizontal pieces
2
Arrange the slices in a baking dish, side by side, without overlapping
3
Brush with olive oil to taste and place in a medium preheated oven until golden brown. Reserve
4
Mix 1/2 cup of olive oil with vinegar, add salt, garlic, and bell pepper
5
Layer eggplant and brush with the sauce in a refrigerator.

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