Eggplant Salad with Yellow Peppers & Red Onion

By tammy1365

Ingredients

• 2 medium eggplants
• 2 yellow bell peppers, cut into 1-inch squares
• 1 red onion, coarsely chopped
• 1 pint cherry tomatoes, halved or quartered
• 1 1/2 cups chopped flat-leaf parsley
• 6 tablespoons apple cider vinegar
• 4 1/2 tablespoons sunflower oil
• 1 tablespoon ground cumin
• Coarse sea salt and black pepper

Details

Servings 4
Preparation time 25mins
Cooking time 70mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the broiler. Place the eggplants on a baking sheet; broil, turning occasionally, until flesh is soft and skin is charred, about 45 minutes. Cool; cut in half lengthwise. Scoop the flesh into a colander set over a large bowl; discard skins. Drain for at least 1 hour or overnight in the refrigerator.

Coarsely chop the eggplant; transfer to a medium bowl. Toss with the peppers, onion, tomatoes, parsley, vinegar, oil and cumin. Season with sea salt and pepper.