Roasted red peppers are stuffed with chopped grilled eggplant and served with a garlic-yogurt sauce in this Mediterranean salad.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
415 Calories
Recipe Instructions
Step 1
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Step 2
Pierce the eggplants several times with the tip of a paring knife. Place the eggplants and peppers onto 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.
Step 3
Mix together the yogurt and garlic, and set aside.
Step 4
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.
Step 5
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.
