Melanzane Arrostite

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This recipe is copyright Steve Estvanik, Cascoly Software, 1985-2023. You may print copies for your personal use. For non-profit use, you may distribute any recipe as long as our copyright is credited and there is a link to Cascoly Recipes For any other use, or additional details, such as contest entries or other publication, please contact us by leaving a comment A delicious antipasto, salad or side dish. Easy to make, and can be prepared the day before. Main ingredients · 1 large >eggplant · 1 red pepper, cut into 1/2" strips · 1 medium onion, quartered, then sliced lengthwise ) · 4 cloves garlic, mashed with flat of knife, peeled and chopped · 1/4 cup regular Olive Oil Dressing: · 3 T extra virgin olive oil · juice of 1/2 lemon · 1 T of wine vinegar · 2 t fresh oregano, chopped · 2 T fresh parsley, chopped Condiments · 1 t capers · 6-8 pepperoncini, seeded, then sliced lengthwise · 1-2 T sundried tomatoes, sliced 1. Cut the eggplant into large slices, about 4" long and 3/4" square. Place a paper towel on a plate, sprinkle lightly with salt, add a layer of eggplant. Sprinkle with salt, then add more eggplant. Top with another layer of paper towels. Let sit for about 2 hours. The salt extracts the bitterness and much of the water in the eggplant. Pat dry with additional paper towels . 2. Marinate sliced peppers, onions and garlic in 3 T olive oil by placing all in a large plastic bag and tossing until evenly coated. Let sit for an hour. Then place mixture on an oiled baking sheet, and cook under the broiler for 10-15'. Check every 4-5'; Turning when browned. Remove pieces that start to char. When finished, place in large salad bowl, and let cool. The eggplant should now be ready to cook. 3. Place the salted eggplant in the plastic bag used for the other vegetables. , and add the rest of the 1/4 cup of regular olive oil. Toss to cover, then place mixture on the baking sheet, and broil for 10-15', again checking every 4-5'. When done, add to the pepper mixture. 4. Mix in the condiments, then add the dressing, toss and refrigerate. This dish will keep for several days if refrigerated, so may be made ahead of time. Serves 4 as side dish, 6-8 as salad or appetizer. Other links: More recipes & Food images