Eggplant, green bean and red bell pepper salad - bon appe
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salt | ||
| 2 | Eggplants, cut into 1/2 inch pieces | |
| 1¼ | cup | Olive oil |
| 1 | tablespoon | Plus 2 t minced garlic |
| 2 | pounds | Green beans, trimmed |
| 2 | larges | Bell peppers, thinly sliced |
| Salt & freshly ground pepper | ||
Directions
Salt eggplant. Place in colander and let stand 30 minutes. Pat eggplant dry.
Preheat oven to 350F. Grease 2 large baking pans (preferably non- stick). Divide eggplant between prepared pans. Combine oil and garlic. Set aside ½ C garlic oil; brush remainder over all sides of eggplant. Bake until eggplant is tender and flesh is brown, shaking pan occasionally, about 20 minutes. Cool eggplant.
Steam beans until just crisp-tender. Refresh under cold water. Drain well. Combine with eggplant and bell peppers in large bowl. Mix in reserved garlic oil. Season with salt and pepper. (Can, be prepared 1 day ahead. Cover and chill.) Serve at room temperature.
Bon Appetit/August/89 Scanned & fixed by Di and Gary