Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Florida Eggplant, Roasted Pepper and Olive Salad
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Vegetable-6082
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| Ingredients |
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| 10 |
bell peppers (your favorite colors) |
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olive oil, for drizzling over the peppers |
| 1 |
large eggplant, peeled and cut into half-inch-thick slices |
| 1 cup |
large black olives |
| 1/2 to 1 cup |
other olives of your choice |
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| Marinade |
| 1/2 cup |
olive oil |
| 3 tablespoons |
fresh lemon juice |
| 3 cloves |
garlic |
| 1 teaspoon |
kosher salt |
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freshly cracked black pepper to taste |
| 1 pinch |
red pepper flakes (optional) |
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| Preparation |
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Cut the peppers in half lengthwise. Remove the seeds and the white pith, and place face down on a cookie sheet or broiler pan. Brush or spray with olive oil. Place under the broiler and broil until the skin has blackened (this only takes several minutes so watch closely). Just after placing the peppers in the broiler, peel the eggplant, wash and slice it. Place the slices on a foil-lined cookie sheet that has been sprayed or coated with olive oil. Then spray or coat the eggplant with olive oil. Baste or drizzle olive oil on the eggplant slices and place in the broiler under the shelf on which you placed the peppers. As soon as the eggplant begins to brown, flip the slices and cook on the other side. The eggplant will take less time than the peppers, so watch things carefully. Remove the eggplant from the broiler and set aside to cool. Remove the blackened peppers and place them in a paper bag. Close the bag tightly and set aside for about 15 minutes. This will loosen the skin and allow easy peeling of the burned skin. Remove the skin and slice the peppers into thin strips, about 1/2-inch wide. Place in a shallow glass casserole dish or baking pan. Cut the eggplant slices into quarters and add them to the peppers. Add the olives over all. Mix the dressing ingredients together and pour over the vegetables. Garnish with fresh herbs. Refrigerate and serve.
Yield
6 to 8 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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