Warm Eggplant Salad
Description
This beautiful eggplant salad with red bell pepper and balsamic vinegar can be served warm as a vegetarian appetizer.
Ingredients
•
1 pound long Chinese eggplants
•
2 teaspoons Italian seasoning, divided
•
salt to taste
•
2 tablespoons olive oil, divided
•
1 medium red bell pepper
•
2 teaspoons white sugar
•
1/2 tablespoon balsamic vinegar
•
1 large clove garlic, crushed
•
2 tablespoons cream cheese, softened
•
1 tablespoon chopped cilantro
Directions
1
Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
2
Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
3
Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
4
Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
5
Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.