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Roasted Red Pepper Salad


Directions Instructions Checklist

Stage 1
Preheat the stove's oven and set the broiler rack around 6 crawls from the warmth source. Line a heating sheet with aluminum foil.

Stage 2
Puncture the eggplants a few times with the tip of a paring blade. Spot the eggplants and peppers onto the readied heating sheet. Cook under the preheated grill until the skins of the peppers and eggplants have darkened and rankled, around 5 minutes. Turn the vegetables over and rework them on the heating sheet; broil until the skins are darkened on all sides. Spot the darkened peppers and eggplants into a bowl, and firmly seal with saran wrap. Put in a safe spot and permit the vegetables to cool around 20 minutes. When cool, eliminate the skins and dispose of.

Stage 3
Combine as one the yogurt and garlic, and put in a safe spot.

Stage 4
Finely slash the stripped simmered eggplant and move it to a bowl. Shower with 1 tablespoon of olive oil and season with salt to taste.

Stage 5
Haul the stems and centers out of the simmered peppers, eliminate any seeds, and stuff the peppers with the eggplant combination. Top with the garlic yogurt and serve.