Eggplant, Pepper, and Tomato Salad

Eggplant SaladI was looking for something light and refreshing to go alongside the tortilla and mushrooms I made on Sunday. The Eggplant, Artichoke, Pepper, and Tomato Salad that I found in my favorite Spanish cookbook, The Foods and Wines of Spain by Penelope Casas, seemed a perfect way to squeeze in some of the last summer veggies of the season.

I went against my better judgment and bought a couple of large artichokes to peel and cook myself. I have only ever worked with baby artichokes, so I managed to butcher the large ones trying to use the same method. Oh well. It turned into just an Eggplant, Pepper, and Tomato salad, which was perfectly delicious. I also modified the measurements a little bit, and omitted the green pepper it called for (honestly, I’ve never been a fan).

The recipe combines roasted vegetables with fresh tomato, and dresses them with a mixture of lemon juice, olive oil, capers, garlic, and parsley. The sweet roasted vegetables are brightened up by the tangy dressing. You could easily add an extra hard boiled egg, serve with some crusty bread, and make an entire meal out of it.

Eggplant, Pepper, and Tomato Salad
Adapted from The Foods and Wines of Spain by Penelope Casas

1 medium eggplant
1 red pepper
1 medium onion, peeled
1/2 pound tomatoes cut in salad pieces
2 tbsp. olive oil
1 ½ tbsp. freshly squeezed lemon juice
1 clove garlic, crushed
1 tbsp. minced parsley
1 tsp. small capers, roughly chopped
White pepper
1 hard boiled egg, cut in wedges

Roasted Veggies

Drizzle the eggplant, red pepper, and onion in a little bit of olive oil. Roast in a 350 degree oven for about 40 minutes, turning occasionally. The eggplant and red pepper should be soft; the onion should be cooked but still have a slight crunch.

Once the vegetables are slightly cooled, peel the eggplant and peppers. Cut all of the vegetables into large chunks. Place them in a serving dish with the tomato.

In a small bowl, whisk together the oil, lemon juice, garlic, parsley, capers, salt, and white pepper. Pour over the vegetables and mix gently. Chill, or serve at room temperature. Serve decorated with the egg wedges.

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