Eggplant, green bean and red bell pepper salad - bon appe

15 servings

Ingredients

Quantity Ingredient
Salt
2 Eggplants, cut into 1/2 inch pieces
1¼ cup Olive oil
1 tablespoon Plus 2 t minced garlic
2 pounds Green beans, trimmed
2 larges Bell peppers, thinly sliced
Salt & freshly ground pepper

Directions

Salt eggplant. Place in colander and let stand 30 minutes. Pat eggplant dry.

Preheat oven to 350F. Grease 2 large baking pans (preferably non- stick). Divide eggplant between prepared pans. Combine oil and garlic. Set aside ½ C garlic oil; brush remainder over all sides of eggplant. Bake until eggplant is tender and flesh is brown, shaking pan occasionally, about 20 minutes. Cool eggplant.

Steam beans until just crisp-tender. Refresh under cold water. Drain well. Combine with eggplant and bell peppers in large bowl. Mix in reserved garlic oil. Season with salt and pepper. (Can, be prepared 1 day ahead. Cover and chill.) Serve at room temperature.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

Related recipes