Roasted Red Pepper Salad

Roasted Red Pepper Salad

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h
Asli   Ocak
Recipe by  Asli Ocak

“This is a stuffed pepper salad, light and delicious!”

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Ingredients

Adjust Servings

Original recipe yields 6 stuffed peppers

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Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Pierce the eggplants several times with the tip of a paring knife. Place the eggplants and peppers onto the prepared baking sheet. Cook under the preheated broiler until the skins of the peppers and eggplants have blackened and blistered, about 5 minutes. Turn the vegetables over and rearrange them on the baking sheet; roast until the skins are blackened on all sides. Place the blackened peppers and eggplants into a bowl, and tightly seal with plastic wrap. Set aside and allow the vegetables to cool about 20 minutes. Once cool, remove the skins and discard.
  3. Mix together the yogurt and garlic, and set aside.
  4. Finely chop the peeled roasted eggplant and transfer it to a bowl. Drizzle with 1 tablespoon of olive oil and season with salt to taste.
  5. Pull the stems and cores out of the roasted peppers, remove any seeds, and stuff the peppers with the eggplant mixture. Top with the garlic yogurt and serve.

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Reviews (4)

Rate This Recipe
jessica
6

jessica

I tried this and it tasted pretty good, a surprising mix of ingredients you wouldn't expect together, but well made. The problem I had was that the vegetables were pretty soggy once they had sat to cool for a while. I would recommend that you make sure the peppers are dry before stuffing them with the eggplant mix. ... I think it may also be good to try this with raw peppers. I might do that sometime :).

Mayd2BaMom
5

Mayd2BaMom

We loved this salad! I did cut the peppers in half and use them more like boats. My children didn't care for it as much, but they don't care for bell peppers.

BigShotsMom
2

BigShotsMom

This is an interesting salad, which I liked. I followed the directions and taste-wise, I just thought it needed a bit if lemon juice to brighten the sauce. It was easy enough to roast both the peppers and eggplant and even to peel them, but that is where it stopped being easy. It was hard to I get the seeds out of the pepper, keeping it intact and then it wasn't rigid enough to stand to be stuffed. The next time I will cut the peppers in half lengthwise and seed before roasting and use more smaller eggplants, with fewer seeds and just pile the filling in the pepper halves. But I will make them again - thanks, Asli!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 70 g
  • 23%
  • Protein
  • 17 g
  • 34%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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