Grilled Eggplant (Aubergine) and Pepper Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices Flank Steak With Warm Moroccan Spices, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak. Ingredients:
2 large red bell peppers or 2 large orange bell peppers or 2 large yellow bell peppers |
2 medium zucchini, rinsed, ends trimmed, and halved lengthwise |
1 large eggplant, rinsed, ends trimmed, and thicly sliced crosswise |
1 large sweet onion, peeled and thickly sliced |
3/4 cup moroccan marinade (reserved from flank steak flank steak with warm moroccan spices) |
1/2 cup pine nuts, toasted |
1/4 cup fresh mint leaves, chopped |
red wine vinegar |
salt & fresh ground pepper |
Directions:
1. Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
2. Brush both sides of vegetables with Moroccan marinade.
3. Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
4. Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
5. Transfer to a large cutting board as done.
6. Cut vegetables into 1 inch pieces and put in a bowl.
7. Add pine nuts, mint and any remaining marinade.
8. Mix, adding more vinegar, salt and pepper to taste.
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