I believe more than two weeks ago I presented you with an Easter menu and said I would be back to debrief all the gastronomically important moments of the night. And since then I'm sure you've been waiting with baited breath, and eventually cursing my name, my food blog, and the names of my future children. Don't worry, I do realize I haven't really kept up my end of the deal- a crime punishable by four months in food blogger prison, where I've heard they only feed you Kraft American singles and Gogurt ( and the only thing on TV is Sandra Lee's Semi Homemade.) To avoid this impending doom, I'll just give you the best recipe of that night.
This recipe is really simple, and mostly assembling- and the payoff is huge.
Roasted Eggplant and Red Bell Pepper Salad with Frisee and Feta
From the April 2007 issue of Bon Appetit
2 large red bell peppers
7 tbsp extra-virgin olive oil (I cut it down to 5 tbsp)
2 lbs Japanese eggplants, trimmed and quartered lengthwise (I couldn't find these, so I used the common eggplant you would find at the market and quartered them again)
16 unpeeled garlic cloves
3 tbsp balsamic vinegar
1/2 c. oil-cured black olives
2 small heads of frisee
1-7oz package feta cheese coarsely crumbled (I didn't use all of this)
Char the bell peppers directly over a gas flame or in your broiler until blackened on all sides. Note that if you do them over the gas flame, they'll blacken quicker, but just because they blackened doesn't mean they are all roasted and good inside. The broiler provides a lot more heat. Enclose the peppers in a paper bag and let them sit for 10 minutes. Peel, seed and cut peppers into 1/2 inch wide strips. This can be done one day ahead.
Preheat oven to 375F. Brush baking sheet with 1 tbsp olive oil. Toss eggplant, garlic and 2 tbsp olive oil together in large bowl. Spread out on sheet. Sprinkle with salt and pepper and roast until tender, stirring occasionally, about 40 minutes. Cool.
Whisk vinegar and 2 tbsp olive oil in large bowl. Peel and chop garlic cloves, add to bowl. Add eggplant and bell peppers, then green onions and olives. This can be done two hours ahead. Let stand at room temp.
Separate frisee into leaves and arrange on platter. Top frisee with vegetable mix, and then sprinkle with cheese. Enjoy.
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