Name: Warm Eggplant Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Long Chinese eggplants - 1 pound; Italian seasoning, divided - 2 teaspoons; Salt to taste - 2 teaspoons; Olive oil, divided - 2 tablespoons; Red bell pepper - 1 medium; White sugar - 2 teaspoons; Balsamic Vinegar - ½ tablespoon; Garlic, crushed - 1 large clove; Cream cheese, softened - 2 tablespoons; Chopped cilantro - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Warm Eggplant Salad

1. Long Chinese eggplants - 1 pound

2. Italian seasoning, divided - 2 teaspoons

3. Salt to taste - 2 teaspoons

4. Olive oil, divided - 2 tablespoons

5. Red bell pepper - 1 medium

6. White sugar - 2 teaspoons

7. Balsamic Vinegar - ½ tablespoon

8. Garlic, crushed - 1 large clove

9. Cream cheese, softened - 2 tablespoons

10. Chopped cilantro - 1 tablespoon

How to cook deliciously - Warm Eggplant Salad

1. Stage

Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.

2. Stage

Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.

3. Stage

Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.

4. Stage

Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.

5. Stage

Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.