roasted red pepper salad

ingredients

• servings: 6
• 2 large eggplants
• 6 red bell peppers
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• salt to taste

recipe

preparation time: 20 mins cook time: 20 mins ready time: 1 hr


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a baking sheet with aluminum foil.
• pierce the eggplants several times with the tip of a paring knife. place the eggplants and peppers 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.
• mix together the yogurt and garlic, and set aside.
• 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.
• 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.